I have never disliked Brussels sprouts the way some people do, but I can’t say they have ever been a favorite either. Andrea and I were at Trader Joe’s, saw these stalks of brussel sprouts and just had to bring them home to show the kids. We decided to fix them without telling the other how we would prepare them and then let you all know what we came up with. I did a little research and found a recipe with lots of good reviews. ( I have always sautéed Brussels sprouts in garlic and olive oil but wanted to try something different.) It sounded ridiculously easy so I decided to give it a try. I must say, they were better than I have ever tasted! Mae and Charlie were a little put off by the color at first but after a few bites they were won over as well.
Roasted Brussels Sprouts:
1 1/2 lbs sprouts, ends trimmed and yellow leaves removed (be sure to cut off the nubby end, this is the bitter part of a brussels sprout)
3 T olive oil
sea salt and pepper
Preheat oven to 400 degrees. Place sprouts in bowl, drizzle with olive oil, salt, and pepper. Carefully toss until well coated with the oil. Spread on baking sheet. Place in oven on middle rack for 35-45 minutes, shaking pan every 7 minutes to cook all sides evenly. Cook until dark brown, almost black…this is the carmelization that is deliciously sweet and savory! So good! So easy!
The scoop on brussel sprouts…this cruciferous veggie contains certain glucosinolates that prevent cancer, also a great way to get some fiber.