So it's 7am on my day off and I'm out of bed and roasting brussels sprouts. Pooches looks at me from his crate wondering what on earth I am doing. Well, doggy, for your information, daylight savings has my inner clock all f'ed up so I can't sleep and I'm starving and I've got brussels sprout hash on the brain. So that's what I'm doing! But then again, I also did an Exercise TV workout while the sprouts were roasting, stuck my immersion blender in my cup of morning joe cause I wanted it frothy (bad idea.. coffee everywhere) and asked for a raise at work... so maybe the full moon is making me a little nutzo.
Anyway... back to the sprouts.
I had cleaned and halved them the night before, so all of the prep work was already done. This morning, I simply tossed them with a glug of olive oil, salt and white pepper then arranged them, cut side down, on a baking sheet. After 25 minutes at 350ยบ, they were lookin' good!
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| before : after |
Once they had cooled slightly, I munched on a couple. Not too shabby :) Tender, but with a little crunch. Crispy edges, browned on the bottom. Frankly, I prefer the "as hot as possible for as little time as possible" method for brussels sprouts, but these were still quite nice. Nothing fancy.
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| crispy and browned... yummmm. |
But my real goal for filling the house with a pungent cabbage aroma at the crack of dawn was a big plate of brussels sprout hash, topped with a poached egg. This is not a Frankies recipe, but I thought you would want to see what all the fuss was about :)
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| mustardy brussels sprout hash topped with a poached egg |
With the sprouts checked off, I now have my first completed chapter.
Vegetable Antipasti = DONE!
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