When I was a kid I would have laughed at you if you placed a bowl of Brussels sprouts in front of me and expected me to eat them. Tiny cabbages? No way!
Every now and then I go through a phase where I decide I need to either try fruits and vegetables I’ve never had before or go back to a vegetable I didn’t like and try to find a new way to prepare it in hopes it finds a place in the foods I like list.
Brussels sprouts found it’s way to that list. Who knew these would become one of my favorite vegetables? I actually love them when I roast them. It’s an extremely easy recipe to make and they come out with a wonderful nutty flavor.
- fresh Brussels sprouts (not frozen, it doesn’t turn out the same)
- olive oil
- sea salt
Again I have to apoligize for not adding in amounts, but for this one it’s not really necessary. Here’s what you do.
- Coat a baking sheet with olive oil. A cooking spray will work if that’s what you use.
- Cut each Brussels Sprout in half and place cut side down on the greased baking sheet.
- Drizzle with a little more olive oil. I’ve used an olive oil spray and they come out ok, but I find that with a little extra olive oil drizzled on they get softer and have better flavor. It’s all preference, see what works for your tastes.
- Sprinkle with sea salt. Remember with sea salt, a little goes a long way so start with just a bit and add more if you think you need it. If you’re a fan of pepper add that too. I prefer just salt, but we go wild and add some pepper every now and then.
- Roast at 350 degrees F. for approximately 15 to 20 minutes. The bigger they are the longer they will take to cook through. If they are fairly small check them after 10 minutes.
Do you have a vegetable you hated at one time but now love? Tell me your veggie story in the comments below.