This year, I celebrated Thanksgiving at my my friend Kathryn’s house. Not only is she an interior designer and ace yoga teacher, but she is also (and this quality shined brightly on Thanksgiving) a force to be reckoned with in the kitchen.
(As an aside, you should RUN to check out the new bakery and cafe she and her partner Jonas designed in Atwater Village, called Proof. Proof boasts pour-over coffee from Cogniscenti, real-deal croissants, and gluten-free treats. What more could you ask?)
But seriously, everything Kathryn made for Thanksgiving was spectacular. The turkey was so moist. The stuffing was so flavorful and gluten-free. The mashed potatoes were so super. The apple and pecan pies were so totally insane (and also gluten-free!). And this is a young lady who — don’t freak out — does not use recipes. Ever.
Anyway, I was seated next to one dish in particular that blew my mind with its simplicity and elegance amongst all the gastronomic riches: her brussels sprouts.
This “recipe” is so simple, you won’t need to write it down. Just keep it in your mind for anytime (every time?) you want a green winter vegetable on your plate. You won’t be sorry.
Roasted Brussels Sprouts
Yield: 8 servings
- 2 lbs. brussels sprouts, washed, trimmed, and quartered lengthwise
- 4 gloves garlic, pressed or ground to a paste with a mortar & pestle
- olive oil
Heat the oven to 350F. (If it’s at 400F, it’s no problem — just cook them for less time.) Toss the sprouts with garlic, salt, and enough olive oil to lightly coat them. Spread the sprouts in an even layer in a large baking dish or cookie sheet. Bake, uncovered, until sprouts turn bright green and look slightly wilted, about 10-20 min., rotating the pan and turning the sprouts once or twice as they bake. They should not be brown.