As we are now in December, the beginning of winter, there is no greater time to make use of seasonal brussels sprouts. This is because it is in season and plenty but also because it is cheaper and more tasty at this time of the year. It makes for an ideal vegetable to have at an Adventist event for health conscious members but also for non-members in general.
[Preparation & Cooking Time : 1 1/2 to 2 hours] [Cover: 51-60]
- 0.500 kg x 4 bags of brussels sprouts
- 20 ml vegetable oil
- 1 tea spoon salt
- 3 tea spoon dried Italian mixed herbs (alternatively you can just use ordinary mixed herbs)
- 0.5 L boiling water (for steamer)
- Use a small knife and remove the bottom tip of each brussels sprout then make a small shallow X incision on the top most section. Remove damaged outer leaf layers, if there are any.
- Wash thoroughly before transferring to a steamer for 10-15 minutes to soften it a little. This ensure that maximum water soluble vitamins are retained as opposed to boiling in water.
- Transfer partially steamed brussels sprouts to large deep metal trays or a number of deep small metal trays or oven glass dishes.
- Mix the herbs, oil, and salt together then gently base the vegetable. Shake the trays gently to allow sufficient coating of the brussels sprouts and oiling of the pan.
- Place in a preheated oven, at 200 °C or 392 °F, and roast for 30 – 45 minutes. Please note that the time may vary if you are using a convection (fan) oven or conventional (hotter at the top) oven. Gently shake the trays intermittently to allow for proper roasting and to prevent burning to one side of the vegetable in contact with the tray or dish.
- Remove from oven and serve hot with the main meal of the day.