I've tried roasting them on a cookie sheet with olive oil, salt, and pepper, and they are delicious -- but, the other night, I outdid that method. For some reason, I decided to put them in a foil packet. This is just a method of steaming [the brussel sprouts] to tender perfection. There are probably a kazillion recipes out there, but I didn't even look. I just did my own thing, and I'm sharing what worked for me.
Preheat your oven to 450F. To prepare the brussel sprouts: rinse them well and remove the outer leaves. Cut off the stem-end, and cut them in half to [theoretically] make the cooking time shorter.
Place the cut brussel sprouts on an extra-long sheet of foil. I sprinkled them with a little olive oil, some sea salt, and freshly ground pepper, just like when I roast them. [You could also add a little lemon juice, or any spices that you enjoy.]
Then, fold the foil in half over the brussel sprouts. Fold up and crimp the three open sides. Place directly on the oven rack, and "bake" for about 20-25 minutes at 450F. Carefully slit the foil with a knife [beware the steam!], and test for done-ness with a sharp knife or a fork.
|Not rocket science, just crimp edges tightly.|
The result is super-tender, melt-in-your-mouth, flavorful brussel sprouts. No tough spots or hard edges. Just pure deliciousness!
I didn't take any pictures when I made them the first time. After tasting the result, I knew that I wanted to share the idea with you -- and my mouth has been watering just thinking about making them again. The second time did not disappoint!
Also... I read some interesting information about brussel sprouts HERE. Imagine that by steaming them, you "up" their cholesterol-lowering power! Who knew?