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Crispy-Edged Roasted Brussels Sprouts

A Brussels sprout drawing by Katzen from <em>The Vegetable Dishes I Can't Live Without</em>.
A Brussels sprout drawing by Katzen from The Vegetable Dishes I Can't Live Without.

If you think you dislike Brussels sprouts, think again. Or don't think at all — just go get some and roast and eat them. By then, everything will likely have changed. Pleasantly crusty on the outside and soft and savory on the inside, roasted Brussels sprouts are a revelation. Added bonus: The outer leaves that invariably fall off during the baking process will crispen into little "chips."

NOTE: These will keep for up to 5 days in a tightly covered container in the refrigerator.

1 tablespoon extra-virgin olive oil (possibly more)

4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if small)


1) Preheat the oven to 425 degrees F. Line a baking tray with foil and coat it with oil.

2) Place the Brussels sprouts cut-side down on the prepared tray, moving them around so that all the cut surfaces touch some of the oil.

3) Place the tray in the center of the oven for 10 minutes. At this point, shake the tray and/or use tongs to redistribute the sprouts so that more surfaces can come into contact with the hot oil.

4) Roast for another 5 minutes, or until a taste test tells you the sprouts are done to your liking. (They will cook a little further from their own heat after they come out of the oven.)

5) Remove the tray from the oven and let the sprouts cool for about 10 minutes on the baking tray. You can salt them lightly during this time, if you wish. Serve hot, warm, or at room temperature.

Yield: 4 servings

Excerpted from The Vegetable Dishes I Can't Live Without by Mollie Katzen. Copyright 2007 Tante Malka Inc. Published by Hyperion. All Rights Reserved.

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