Screamin’ Rebel Angel Sprouts
Your mom probably would have boiled these. SUCKER!
My awesome friend, rockabilly frontwoman Laura Rebel Angel gave me the idea to fix “the foods mom ruined”, and there’s no better place to start than with the veggie that every kid tried to make disappear into a dinner napkin because it smelled like farts—Brussels sprouts. For best results, listen to the Screamin’ Rebel Angels’ soundtrack song, Sizzle, as you cook:
1 bunch Brussels sprouts
Glug of olive oil
A punch Kosher salt (like a pinch, but bigger. See Brasco, Donnie.)
A punch Urfa pepper*
1 capful balsamic vinegar
Truffle salt (optional)
Preheat oven to 400F.
Wash your sprouts well. Cut off the stem end, cut in half lengthwise and remove the outer leaves.
Place sprouts in a bowl. Add olive oil and toss until sprouts are well coated. Add salt, pepper, balsamic and toss to combine.
Line a baking sheet with parchment paper. Place the Brussels sprouts cut side down. Don’t crowd them like a Japanese subway car. Roast for 20 minutes.
Pull the baking sheet from the oven and turn the sprouts cut side up. Return to the oven and roast for another 15 minutes.
Some sprouts should be deep brown and crispy—almost oven fried. Others will be carmelized and slightly crispy. I don’t know what kind of oven you’re working with, so if they don’t look like the picture, give them a couple of more minutes until they do.
Sprinkle with truffle salt. Serve and eat while hot. Cold Brussels sprouts are nasty. Now you have a new favorite veggie.
*No Urfa pepper in your spice cabinet? Order it online (see (see link) or look for it in specialty shops. You won’t be sorry. It’s smoky and spicy, unlike any pepper I’ve had. In the meantime, you can use regular black pepper.