Yesterday I drove over to Falkowski's (Scuttlehole Road and Millstone in Bridgehampton), to get one last bag of corn and some tomatoes, but walked away with this giant stalk of baby Brussels sprouts. I cut the sprouts off the stalk with a paring knife, and they were so fresh and green that I didn't have to trim them or pull off any yellow leaves before roasting them. Even the child who said she wouldn't eat this particular vegetable under any circumstances couldn't in the end resist these crunchy-on-the-outside, tender-on-the-inside roasted Brussels sprouts. Here's the recipe:
Roasted Brussels Sprouts
1 1/4 pounds Brussels sprouts
2 tablespoons olive oil
Ground black pepper
1.Preheat the oven to 400 degrees. Line a baking sheet with heavy-duty aluminum foil.Place the Brussels sprouts on the sheet, drizzle with the oil, sprinkle with salt and pepper, and toss to coat.
2. Roast until the Brussels sprouts are cooked through and browning on the outside, 35 to 40 minutes. Serve immediately.