Brussels Sprouts are one of those vegetables that are either loved or hated.
I have to admit it, I was strongly in the "EWW! Brussels Sprouts" camp.
For most of my life, in fact.
I like them raw, without any adornments, or seasonings, but cooked.
SHUDDER! GAG!
That changed when I tasted some my sister made a few years ago, they had a nice sweet/sour glaze. And I thought then, well, I can eat them like that.
But I would never have dreamed of actually cooking some myself.
Until a few days ago.
I was given a big bag of sprouts. And, I accepted them.
Really, I did, with glee.
I had plans for them you see.
I was going to roast them, with a little olive oil and a touch of salt.
After cleaning them up.
All I can say is this. OMG they were good.
And I had to restrain myself from eating them all before I took pictures.
I have to admit, I spoiled my dinner that night, I ate too many of the sprouts.
Yes, me.
I know, right?
Here's how to make them.
Recipe: Roasted Brussels Sprouts
1 lb. Brussels Sprouts, washed and cut into quarters
1 scant Tablespoon EVOO (Extra Virgin Olive Oil)
3 grinds of salt or 1/4 tsp. salt
Preheat the oven to 425 degrees.
Wash and prep the sprouts, I cut them into quarters.
Toss with just a little EVOO and sprinkle with salt. I used less than a tablespoon, and just a teensy bit of salt, maybe 1/4 teaspoon. Three grinds of salt actually, from my Himalayan Salt Grinder to be exact.
Spread them out on a parchment covered rimmed cooking sheet.
(I use a re-usable parchment sheet)
Bake until they start to brown a little, about 10 minutes, stir them up and put back in the over for another 5 minutes or so.
These are a lovely accompaniment to a nice piece of steak or grilled chicken or pork.
BTW, you can get the parchment sheets here at Amazon, just go ahead and click on the link. I use my sheets for not only making roasted vegetables, but for meat, baking bread in my cast iron pot, and for baking cookies. They clean up like a dream, and best of all, you can use them and use them and use them.
For most of my life, in fact.
I like them raw, without any adornments, or seasonings, but cooked.
SHUDDER! GAG!
That changed when I tasted some my sister made a few years ago, they had a nice sweet/sour glaze. And I thought then, well, I can eat them like that.
But I would never have dreamed of actually cooking some myself.
Until a few days ago.
I was given a big bag of sprouts. And, I accepted them.
Really, I did, with glee.
I had plans for them you see.
I was going to roast them, with a little olive oil and a touch of salt.
After cleaning them up.
All I can say is this. OMG they were good.
And I had to restrain myself from eating them all before I took pictures.
I have to admit, I spoiled my dinner that night, I ate too many of the sprouts.
Yes, me.
I know, right?
Here's how to make them.
Recipe: Roasted Brussels Sprouts
1 lb. Brussels Sprouts, washed and cut into quarters
1 scant Tablespoon EVOO (Extra Virgin Olive Oil)
3 grinds of salt or 1/4 tsp. salt
Preheat the oven to 425 degrees.
Wash and prep the sprouts, I cut them into quarters.
Toss with just a little EVOO and sprinkle with salt. I used less than a tablespoon, and just a teensy bit of salt, maybe 1/4 teaspoon. Three grinds of salt actually, from my Himalayan Salt Grinder to be exact.
Bake until they start to brown a little, about 10 minutes, stir them up and put back in the over for another 5 minutes or so.
These are a lovely accompaniment to a nice piece of steak or grilled chicken or pork.
BTW, you can get the parchment sheets here at Amazon, just go ahead and click on the link. I use my sheets for not only making roasted vegetables, but for meat, baking bread in my cast iron pot, and for baking cookies. They clean up like a dream, and best of all, you can use them and use them and use them.
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