simple brussels sprouts

I'm impatient.

That's why, and maybe no one can relate to this, I don't care to watch food TV or read most food blogs. Maybe because my photos keep coming out strange-colored without the proper lighting, (do I need to fix my white balance every time? Help!) or maybe because I'm super impatient, but I just don't care to post/see photos of every step of the process. 

I can try and post more... significant photos, like if something exciting is going on cooking-wise, or things have to be a certain color, but to me it's like yes... that's what water looks like on a pan. Now get on with it - I want to start cooking! However if you let me know, I will try and give my greasy/sticky fingers a wipe and take more process-photos =)

Anyway, to respond to Miz LKJ, here are the Brussels we had Sunday. (she and her husband's first Brussels Sprouts!) While B.S. (wow, the abbreviation isn't too appetizing) are often written off as gross, undercooked little cabbages, in the food world it's a popular little veg, often cooked with bacon or deep fried... or with Rice Krispies, Momofuku style.

Here it's pretty unadorned... and deeelicious.

roasted brussels

• Brussels sprouts
• olive oil
• pepper
• grated parmesan (as fresh as can be, please... that green can stuff just don't cut it, but Trader Joe's has preground that's decent for baked stuff)

1. Turn the oven to 425 degrees. While it's getting nice and hot,

 

2. Cut off the ends of the Brussels sprouts and split them in half.

Mix them in a bowl with a few glugs of olive oil (2 tablespoons or so per pound) about a teaspoon of kosher salt and fresh pepper.

If you want to make this faster, also take a heavy oven-safe pan and heat it on high on the stove. 

3. For the longer but less involved way, you can put them in a single layer on a foil or parchment lined pan, cut side down, and roast 35-40 minutes.

For the faster way, just put the cut sides down on the hot pan carefully! It should sizzle a little. Wait about 5 minutes, then check the Brussels where the pan is hottest to make sure they're not burning. When they're deeply brown on one side, give them a shake and put the whole pan in the oven, or if it won't fit on a pan and then into the oven for about 10 minutes. 

4. Check em, taste em... if they're tender and delicious, they're done. Toss with a little more salt if needed, and add a generous handful of parmesan. Dead easy. (I've always wanted to use that - makes it sound super easy doesn't it?!)

 On another note, I would be lying if I said I didn't have this for an 11pm snack last night:

 Hm. I don't think I'm cut out for diets.