I just tried to make CARL’S BROILED BRUSSELS SPROUTS and failed. When I took the sprouts out of the broiler they were only slightly warmed.
Please forgive my cooking ignorance, but do I need to preheat the oven? My assumption was that the broiler tray is so close to the burner that it wouldn’t need preheating, I think I may have been wrong about that.
–Jacob
Yup, you nailed it, but we’ve all been there. It’s like a rite of passage for the new chef. You’ll be a genius by New Year’s, don’t sweat it.
If you don’t want to put the sprouts back in the oven, stick 'em in a saucepan with some more olive oil and some fresh minced garlic and fry them until they’re medium brown on all sides. They’ll turn sweet and taste a little like onion rings, no kidding.
PS: If you don’t have an oven thermometer, get one, they are worth their weight in gold. Every oven is different and you’ll know in five minutes how yours stacks up with one of those little $7 investments.
UPDATE: After heating the oven I put them back for another 5 minutes. They taste amazing, especially the outer layer.
I think next time I will cut them smaller: this time I just halved them as Carl suggested.
It also seems that the ones in the back cooked more than the ones in the front.
Thank you both (and Carl) for your help.
–Jacob
PS: I do have a thermometer, I have used it for cooking steak for years.
FWIW, I prefer my brussels sprouts to be more cooked.
You could try putting them in a covered dish in the microwave with a bit of water for a few minutes to soften them up a little / cook them a little before doing season and broil thing.
Just a thought.
Just to clarify, I meant the one that sits on the shelf, not the one you stick in the meat. You probably know that, but just sayin’.
Enjoy your sprouts! If there’s leftovers, toss 'em with garlic oil and bacon chunks. Om, nom, nom.