I don’t like the cold season ~ at all. I walk around from November to April swathed in layers of heat-trapping clothing, and I don’t venture outside unless absolutely necessary, and then, somewhat sulkily. I wear a coat to collect the mail from my front porch.
No, I don’t love winter, but I do love winter vegetables. Because of this, I’m a little conflicted now that spring is finally here and it’s time to say good-bye to the beautiful, inexpensive Brussels sprouts we’ve been enjoying all winter long.
I’m a huge fan of these little green globes, regardless of how they’re prepared ~ roasted, steamed, or shredded and sautéed. I’ll even happily eat them boiled, never mind that it makes my entire house smell like the aftermath of a phalanx of nimble Polish grandmothers rolling enough Golabki to outfit Kosciuszko’s infantry.
But not everyone shares my enthusiasm. Sure, I’ll concede that Brussels sprouts may, on occasion, stink. But not necessarily. You see, that odoriferousness depends largely on cooking method, and there are plenty of ways to get around it.
Take, for example, these heavenly chips. Crispy, salty, a little tangy, and just so good. When I make these, there are never, ever any leftovers.
I may plant my own Brussels sprouts in the garden this year, just so I can console myself with the hope of things to come. Sound melodramatic? Try these chips; you’ll see.
Brussels Sprouts Chips
- 1 pound Brussels sprouts, washed and spun dry
- Extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Preheat oven to 425 degrees F. Line baking pan with a piece of aluminum foil, if desired. Spray with nonstick cooking spray.
- Trim stem end of Brussels sprouts high enough to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as will pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in a large mixing bowl.
- Drizzle olive oil over Brussels sprouts; sprinkle coarse salt and pepper over. Toss to coat evenly and spread leaves in a single layer on baking sheet.
- Place baking sheet in 425 degree F oven and let roast for 10 minutes. Remove sheet from oven. Pick out leaves that are dark and crispy and place in a serving bowl. Use a spatula to flip the remaining leaves and sprout halves. Return to oven.
- Repeat this process until the majority of the leaves have been crisped. The halved sprouts remaining on the baking sheet should be browned and fork-tender. Place them in the serving bowl along with the leaves and serve hot or at room temperature.