Do you like Brussel Sprouts? I have a love-hate relationship with them. I love them when they are roasted and cooked just right and hate them when they are overcooked and look like a sad soggy mush. The trouble is, it is really easy to overcook them. Like, you look away for a minute and – bam! – suddenly, they are overcooked.
I don’t like cooking them in water either, but I do enjoy them roasted. Especially, when roasting along other vegetables. So we made just that. Cleaned and halved a few cups of Brussel Sprouts, put them on a tin pan covered with a baking sheet, added a few chopped carrots and onions, sprinkled with olive oil, salt and pepper and put them in the over to roast for about 15 minutes at 180°C.
Then, we transferred the veggies to a pan and added a dash of cooking cream and cooked them really briefly, just under a minute.
This dish served as a side dish to some nice pan-roasted sausages in onion sauce (recipe will follow).
How about you, do you like Brussel Sprouts? How do you prepare it?