With a touch of fall in the air, seeing Brussels sprouts on sale this week at the market seemed so appropriate. I remember growing up having these little cabbages boiled to death and then some. And I still liked them!
These little bright green gems were halved top to bottom, layered with wedges of shallots, drizzled with a smidgen of olive oil, seasoned with a bit of sea salt and freshly ground pepper and roasted for 30 minutes in a 425° oven.
Tossing and turning after 20 minutes, produced charred cut edges, caramelized shallots and just the right toothiness to the sprout. Tender, but still offering a bit of give to the bite. The final touch when plated, a light drizzle of Pickapeppa sauce.
Eight good sized sprouts with 3 large shallots resulted in the image above. Enough for two as a side, or a generous serving for one, accompanied by a mixed sprout salad dressed in lemon olive oil and a mellow glass of Cabernet.
Life is good.