On Sundays, Evan and I like to take a trip to Corrado’s Market in Wayne (NJ) to stock up on fresh fruit and vegetables for the week. We usually pick up our weekly staples—apples, bananas, tomatoes, onions, peppers, you get the idea. But once in a while (OK, just about every time) I’ll grab something not on the list...especially if it's on sale. A few weeks ago it was sliced eggplant and this week it was Brussels sprouts. I think it was a happy reminder that Thanksgiving is just around the corner, and it’s never too early to get into the holiday spirit! —Diana
About 1 lb Brussels sprouts
Olive oil, enough to coat
Pine nuts, about a handful
Smoked paprika, optional
Preheat oven to 400 degrees.
Trim the ends of the sprouts and cut in half longways. (If some of the outer leaves fall off, don’t discard them. Use them too!)
Place in large bowl and coat with oil. Sprinkle with salt and pepper. Use your judgment for the amount. I like more salt and less pepper.
Spread on baking sheet and cook on center rack for about 20 minutes, turning the sprouts over or giving the baking sheet a shake after 10 minutes. After 20 minutes add the pine nuts. If you add them at the beginning they will burn. Or you can brown the pine nuts on the stove top and then add them to the Brussels sprouts when they come out of the oven.
Bake for another 15-20 minutes, checking often. The sprouts should be dark brown when done.
|Thanks Michelle for introducing me to the sweet flavor |
of smoked paprika
A friend recently gave me a sample of smoked paprika, which has a slight sweet taste, so I sprinkled just a little bit on top before serving. These little sprouts barely made it to the table!