Brussels Sprouts

Brussels Sprout

Wow – do Brussels Sprout have a bad rap.  Never has there been a vegetable so maligned without basis.

Foolish person (aka my husband):  “Like, OMG Brussels Sprouts are like, so gross!”

Me:  “Have you ever had one before?”

Foolish person:  “No.  I don’t need to have one to know how much I hate it!”

By the way – for years I was the Foolish Person.  I have seen the errors of my ways.

Do not be intimidated by this miniature cabbage.  Here is an easy recipe for your first foray into the Brussels Sprouts arena:

To prepare:  Rinse with cold water.  Remove any outer yellow leaves, and trim base if needed.  Cut a shallow x in the base – this allows the deep center to cook fully (alternately, larger sprouts can be cut in half lengthwise).

Directions

1lb fresh Brussels Sprouts
2T olive oil
1/2 – 3/4 tsp kosher salt
1/4 tsp pepper
Preheat oven to 400F. Trim and prepare Brussels Sprouts.  Coat in olive oil, salt and pepper.  Place in roasting pan and cook for 30 minutes, shaking often.  Vegetables are done when fork tender.

Photo credit: CC licensed by tibchris

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