Tuesday, March 27, 2012

[Eat] Roasted Brussels Sprouts

Never in a million years did I think that I would be encouraging others to eat brussels sprouts.  Never.  But I was surprised how good these turned out.  Who knew that a little roasting can turn brussels sprouts into something tasty, nutty and buttery-soft. The Mister and the 3 and 5 year old gobbled them up, so definitely a keeper in this house. I actually never have had a bad experience with brussels sprouts.  Mainly because my mom never made them (she has bad memories), and because I wasn't inspired to try them out until a couple of weeks ago. Therefore I was never was scarred with memories of mushy and bitter brussel sprouts that smelled-up the house with sulfurous fumes.  Did I capture that right?

I found the recipe here, but I changed things up a bit to cut down on time.

1 lb brussels sprouts
1-2 cloves of garlic (optional)
3 T. olive oil
1 t. salt
1/2 t. pepper

Roasted Brussels Sprouts

Wash and halve 1 pound of brussels sprouts.
I removed the choke (stem) to eliminate bitterness.

Mix together 3 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper (you can also substitute garlic or seasoned salt).  
Liberally coat the brussels sprouts with this mixture.

Preheat oven to 400 F and place brussels sprouts on a baking tray. 
Bake until the outside leaves are nicely carmelized and crispy (around 10 - 15 minutes).
Add more salt if needed and eat them like french fries.  Yum!

That's it.  What do you think?  Do you like brussels sprouts?