I have to be honest: I don't ever remember eating brussels sprouts while growing up. I do, however, remember that they were the brunt of many jokes and the object of hatred for many. I guess I just never bothered to give them a try.
A couple of weeks ago, Sean and I went out to eat with some friends including one who hails from a family of foodies. As usual, the topic of my recent decision to go vegetarian came up. He mentioned brussels sprouts had become a new fun vegetable for him and suggested a way for me to give them a try.
I picked some up at Trader Joe's and decided to make them as an appetizer for the Super Bowl get-together with my in-laws. Certainly not a conventional choice, but since two other people in attendance were vegetarian, I figured it was worth a shot.
Whether you normally like them or not, give this a try before you ban brussels sprouts from your diet forever. They make a tasty, healthy side, and I can't stress how easy they were. I'll definitely be incorporating them into my meal rotations in the future.
Roasted Brussels Sprouts
You Will Need:
- Fresh brussels sprouts
- Extra virgin olive oil
- Salt & Pepper (or whatever seasoning you prefer- that's the beauty of this! I have a feeling Maryland's beloved Old Bay seasoning would be a nice choice)
- Preheat oven to 350 F and lightly grease a baking sheet with olive oil
- Rinse brussels sprouts and cut each in half
- Place in a plastic bag and add enough olive oil to coat, plus salt and pepper or seasoning to taste.
- Seal bag and shake to coat all brussels sprouts evenly
- Place brussels sprouts on baking sheet
- Cook for about 30 minutes - brussels sprouts should be soft and some leaves brown