Roasted Brussels Sprouts… & Chips

4 02 2010

Boring and quick but really great… roasted Brussels sprouts are amazing and it’s that time of year. They’re in season and they’re everywhere. Forget about steaming them or even boiling and caramelizing, bla bla bla… just cut off the butts, cut em in half, toss in olive oil, salt, pepper and throw them in the oven. 450 for about 20 to 30 minutes. Roasted and hot but still a little bit crunchy. Perfectly cooked miniature heads of cabbage.

And then toss them with whatever you like… I like balsamic and red pepper flakes.

Now on to the fun part – every time you make brussels sprouts, when you cut them in half and toss them around you loose so many loose pieces of skin. Usually those little suckers head straight to the compost. The wheels in my tiny brain have been churning for a long time now trying to figure out what to do with them…. there has to be something! Well, finally it clicked – turn them into chips.

It’s all about utilizing the stuff you’d normally throw away and getting something that’s even better and more fun to eat from your scraps… forget about the sprouts – I’m gonna start pulling apart the entire sprouts and just making chips out of them after this revelation.

They cook at a different rate than the whole heads so you have to put them on a separate sheet and roast them on their own. I tossed them in the same bowl I used for the sprouts with a tiny bit of oil and a little more salt and pepper. Then onto a cookie sheet and roasted until the edges were turning brown.

At this point they’re totally crispy and great. Totally edible but still a little firm in the thicker parts and I wanted to see if I could really get them crispy. This is where self control comes into play – just pretend like you never had them at all. Toss them aside and forget you ever saved them.

At this point I let them cool and put em in a tupperware container until the next day. They were totally soggy by then but another five to ten minutes in the oven crisped them up to full on crispy crunchy chips. No picture of the final product but you can trust me that if I ever do have a restaurant – you’ll be eating these little crispies while you wait for your food before you ever see olives and bread or anything else…

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One response

4 02 2010
Stef

this is the best part of brussel sprouts! i also like to add a little maple syrup for “carmelization,” as you would say.

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