brussels sprouts
I roasted a batch of brussels sprouts sometime this week. While I often roast veggies, it's the first time I've tried cooking brussels sprouts that way. I goofed something & the sprouts ended up somewhat mushy. :(
I think I cooked them too long at too low a heat. The recipes I found called for 400°F for some really long amount of time. I had set the oven at 375°F. Although after realizing I had set the heat too low I then turned it up for the last 15 minutes & the sprouts burned in places. :/ Anyway, they were ok, just not as good as the ones I had at a potluck last month. I will have to ping my friend & see who made the sprouts I thought were tasty.
Other random note: I tried a miso glaze on the brussels sprouts & decided that a) it either needs a much stronger miso as a base, or b) there's no point. Brussels sprouts have too much of their own flavor. Miso works really well with things like roasted/grilled asparagus, where the slightly nutty-salty-must of the miso enhances whatever flavour it is that is asparagus.
Brussels sprouts might work well with something from an entirely different flavor realm. Perhaps something based on molasses? That would add a touch of sweet to balance the pungency of the sprouts. Ristorante Avanti, a very tasty Italian restaurant in Santa Cruz, usually has some variant of brussels sprout salad on their menu. They often combine some variation of sprouts, pancetta, onion/shallot, & sweet potato/pumpkin. (Their salad is what convinced me brussels sprouts could be something very tasty, rather than the slightly pungent things my father nuked in the microwave). And since the shallot & the sweet potato both add sweetness, it's what is making me think there is room to explore that direction.
What say you?
I think I cooked them too long at too low a heat. The recipes I found called for 400°F for some really long amount of time. I had set the oven at 375°F. Although after realizing I had set the heat too low I then turned it up for the last 15 minutes & the sprouts burned in places. :/ Anyway, they were ok, just not as good as the ones I had at a potluck last month. I will have to ping my friend & see who made the sprouts I thought were tasty.
Other random note: I tried a miso glaze on the brussels sprouts & decided that a) it either needs a much stronger miso as a base, or b) there's no point. Brussels sprouts have too much of their own flavor. Miso works really well with things like roasted/grilled asparagus, where the slightly nutty-salty-must of the miso enhances whatever flavour it is that is asparagus.
Brussels sprouts might work well with something from an entirely different flavor realm. Perhaps something based on molasses? That would add a touch of sweet to balance the pungency of the sprouts. Ristorante Avanti, a very tasty Italian restaurant in Santa Cruz, usually has some variant of brussels sprout salad on their menu. They often combine some variation of sprouts, pancetta, onion/shallot, & sweet potato/pumpkin. (Their salad is what convinced me brussels sprouts could be something very tasty, rather than the slightly pungent things my father nuked in the microwave). And since the shallot & the sweet potato both add sweetness, it's what is making me think there is room to explore that direction.
What say you?