Monday, December 12, 2011

Roasted Brussel Sprout leaves

I'm an expert at cooking frozen food in the oven on a cookie sheet. My best friend, who is a great cook, had trouble judging how long to cook frozen french fries once. Luckily she had my expertise to fall back on. What a role reversal. So when my hula dance compatriots explained how good roasted Brussels sprout leaves are, I knew I could whip them out myself.

Here's what I did. Peel yucky outer leaves off of the Brussels sprout and discard. Cut the bottom 1/4 or 1/3 off the bottom of sprout, and peel leaves away starting at the bottom. Drizzle leaves with grape seed oil and salt and pepper to taste. Roast at 425 degrees F. for 25 minutes, stirring once midway through the cooking time. They browned a lot faster than I expected but I kept roasting because my classmates said that the leaves get crisp like little green potato chips. The only crunchy parts of my leaves were the brown-black unappetizing parts. I will have to get back to you on what I did wrong. My dinner mates probably ate just enough to be polite, while I ate the lion's share out of sheer effort in finding that magic Brussels sprout chip. I couldn't find it no matter how much mastication. What I had made was a wilted over cooked vegetation. Good luck if you want to try your hand!

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