Roasted Brussels Sprouts

Roasted Brussels Sprouts

Delicious Roasted Brussels Sprouts

Nothing like the toasty goodness of sweet and salty brussels sprouts, oven roasted and served over barley with shaved grana padana and lemon.  Jason’s been working all day repairing a wall in the kitchen that suffered greatly last rainy season and I’m trapped in the office doing a close reading of The Death of Ivan Ilyich, by Leo Tolstoy.  So a couple of things have been brewing here.  Firstly, our appetites and secondly, the mound of paint brushes, spackle tubs, dust and plastic covering over my spices , silverware and dishes.

To squelch the first tide, I squeezed into the fridge, dug out of the vegetable drawer the first thing I could grab.  Out came my little martian heads (that’s what I call them) and I grabbed a bag of barley from under the plastic (E.T. phone home).  Into my mini rice-cooker from my dorm days at I-House went 1 cup of pearl barley (just enough for the two of us) and 2 cups cold water, turned that on and wriggled my way to the kitchen sink where I washed and trimmed the sprouts.

Using a glass Pyrex roasting dish, I tossed the little heads into the pan with 1/4 cup shaved almonds, 1/8 cup dried cranberries, about 3 tbsp. extra-virgin olive oil, Portuguese sea salt, pepper, 1/2 tsp. crushed red pepper, 1 tbsp. brown sugar and half the juice of a juicy Meyer’s lemon.  I’d already pre-heated my oven to 400° F so I just put the pan in the oven and set my timer for 35 minutes.

If you do this just the way I did, scattered and all, your barley should be done around the same time as your brussels sprouts.  From here I just fluffed my barley with 1 tbsp. unsalted butter, served into 2 pasta dishes and set aside.  Taking my sprouts out of the oven, I sprinkled a pinch of sea salt over them and dished them up over the barley.  Topping all of this toasty goodness, I shaved my favorite Italian hard cheese, grana padano, over each dish.

This proved to be the perfect late afternoon, pick-me-up snack for the two of us.  It’s full of nutrients and vitamins and the barley is a great way to keep my tummy from rumbling because it has to work hard to digest.

Jason is the first to admit to my girlfriend Laura, that he is a lucky man to have someone who cooks for him daily.  That being said,  I too must admit, that I am a very lucky woman to have such a handsome and loyal customer to cook for.

Advertisements

3 thoughts on “Roasted Brussels Sprouts

    • I just put it up there. It’s hidden within the story. Here is a list of ingredients:
      1 – 1 1/2 lbs. brussels sprouts
      3 tbs. extra virgin olive oil
      3/4 tsp. Portuguese sea salt
      1/2 tsp. freshly ground black pepper
      1/8 – 1/4 tsp. crushed red pepper
      1 tbsp. brown sugar
      1/2 the juice of one Meyer’s (or regular) lemon

      1 cup pearl barley
      2 cups cold water
      1 tbsp. unsalted butter

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s