I know that diets don’t work – that it’s all about getting into a healthy routine and establishing healthy habits. But I find that sometimes the healthy routine could use a little kickstart. And I like to name the kickstart. A few years ago, I undertook Pudge Eradication. I spent a few months counting calories and increasing my workouts, eradicated some pudge, and kept up the healthy eating routine for a few years. Until I moved and was unemployed for the better part of a year, and then my eating habits went downhill fast. Now that I’m working part-time, I find that I eat so much healthier on the days that I work than I do on the days at home. I’ve decided that it’s time for another healthy routine kickstart. I shall be calling it “Stop Being a Fatass, You Idiot.”
And so I roasted my Brussels sprouts instead of braising them in cream. It really isn’t a big sacrifice – while they’re absolutely amazing braised in cream, they’re fantastic roasted as well.
Since Ina’s recipe for roasted carrots was so simple and great, I figured I’d stick with her for roasted Brussels as well. The second time I made these, I had larger sprouts, so I cut them in half. I think I like them halved better – there’s a flat side that browns nicely because it lies right on the pan.
And hey, just a little olive oil to make some delicious vegetables, served alongside Deb’s mustard roasted potatoes topped with an egg. It’s not super-duper crazy healthy, but the goal is easy – just don’t be a fatass. This qualifies.
Roasted Brussels Sprouts (adapted slightly from Ina Garten)
1½ pounds Brussels sprouts, halved if large
3 tablespoons good olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat oven to 400F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.