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Lisa Shock

Lisa Shock

On 11/6/2017 at 11:15 AM, Toliver said:

They're idiots.

In their roasted Brussels  Sprouts recipe, they tell you to brown the halved sprouts in a cast iron skillet first, then transfer them to a hot oven for another 10 to 20 minutes. 

I don't get it. If they use the infamous eGullet Roasted Cauliflower method of cooking, they can bypass the skillet altogether and just get the browning from the roasting pan/sheet.

Am I under-thinking this? 

 

A few years back, they did a recipe for Brussels sprouts with hazelnuts and it was 100% roasted in the oven in one pan. It's also delicious, and I would vote for it over the garlic version. (BTW, the recipe calls for olive oil, which is ok, but I have also usedFrench toasted hazelnut oil that I got from Home Goods, and it was sublime.)

Lisa Shock

Lisa Shock

On 11/6/2017 at 11:15 AM, Toliver said:

They're idiots.

In their roasted Brussels  Sprouts recipe, they tell you to brown the halved sprouts in a cast iron skillet first, then transfer them to a hot oven for another 10 to 20 minutes. 

I don't get it. If they use the infamous eGullet Roasted Cauliflower method of cooking, they can bypass the skillet altogether and just get the browning from the roasting pan/sheet.

Am I under-thinking this? 

 

A few years back, they did a recipe for Brussels sprouts with hazelnuts and it was 100% roasted in the oven in one pan. It's also delicious, and I would vote for it over the garlic version. (BTW, the recipe calls for olive oil, which is ok, but I have also used French toasted hazelnut oil that I got from Home Goods, and it was sublime.)

Lisa Shock

Lisa Shock

On 11/6/2017 at 11:15 AM, Toliver said:

They're idiots.

In their roasted Brussels  Sprouts recipe, they tell you to brown the halved sprouts in a cast iron skillet first, then transfer them to a hot oven for another 10 to 20 minutes. 

I don't get it. If they use the infamous eGullet Roasted Cauliflower method of cooking, they can bypass the skillet altogether and just get the browning from the roasting pan/sheet.

Am I under-thinking this? 

 

A few years back, they did a recipe for Brussels sprouts with hazelnuts and it was 100% roasted in the oven in one pan. It's also delicious, and I would vote for it over the garlic version. (BTW, the recipe calls for olive oil, which is ok, but I have also used French toasted hazelnut oil that I got from Home Goods, and it was sublime.)

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