It’s that time again … Secret Recipe Club time!
Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for awhile now. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have—shhhh, it’s a secret!—until you finally post about the blog you were assigned and the recipe you chose.
This month, my assigned blog was Gastronomical Sovereignty, written by Kristy from Victoria, British Columbia. When first visiting my assigned Secret Recipe Club blogs, I start by checking out the “About” page … and I knew from reading Kristy’s bio that she’s someone I would love to hang out with!
In Kristy’s words, she’s a “feminist, daughter, sister, lover, friend, chef, artist, activist, self-proclaimed comedian, organizational & control freak, student, server. I should have also included that I am a pure, unadulterated, excitable, passionate, mad-lover of food and wine. It is what I breathe for. It doesn’t matter what time of day it is, or what I’ve just eaten—you can be guaranteed that I am thinking about my last meal and what I’ll be having for my next.”
Yeah, she rocks.
After checking out Kristy’s bio, I hit her “Recipe” page … and immediately knew I was going to have a hard time picking just one recipe to make! Those that first jumped out to me included chorizo bites with spinach and almond pesto, fried squash blossoms with chevre and fresh basil, scratch ravioli with lemony ricotta, swiss chard, and caramelized onion filling, roast duck sliders, and rhubarb chutney … I know, fabulous, right?
Seriously, Kristy has so many amazing recipes on her blog that it truly was difficult to choose just one. But in the end, I chose a very simple recipe for one of my favorite things in the world … roasted brussels sprouts.
Okay, I know what you’re thinking … brussels sprouts? Yuck! Not so fast my friends. While brussels sprouts do conjure up thoughts of stinky cabbage—and yes, they are similar to cabbage in taste—they are much milder in flavor and a lot denser in texture … and when roasted in the oven, they develop a nutty flavor and crunchy texture that I’m certain will make anyone a believer.
I can’t wait to try more recipes from Kristy’s wonderful blog … and I really hope you try this recipe for roasted brussels sprouts. I promise … you’ll like it!
Roasted Brussels Sprouts
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
- Salt and pepper
1. Preheat oven to 400°F.
2. Trim the brussels sprouts by removing the first layer of leaves and then cut off the brown ends. Halve or quarter the brussels sprouts, making sure each piece is relatively the same size.
3. Place brussels sprouts in a baking pan, and coat with the olive oil. Sprinkle with salt and pepper; stir to ensure all brussels sprouts are evenly coated
4. Roast in the oven for 25 to 30 minutes, until the brussels sprouts are crisp and browned on the outside and tender on the inside, shaking the pan from time to time to ensure the brussels sprouts brown evenly.
5. Serve immediately.
To learn more about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up!