Brussel Sprouts

I was never exposed to brussels sprouts while growing up.  The hubby was, and his experiences were not pleasant.  We both emerged into adulthood with no desire to eat brussels sprouts.  

It wasn't until I moved to Seattle this year that I actually saw fresh brussels sprouts.  I don't think they grew well in Tucson.  Still, I didn't try them until a month ago because I was intimidated by them.  With the bad rap they have, what cook wants to set herself up for failure?

About two months ago, I tried one off a friend's plate at Cafe Flora (fantastic vegan GF food, btw).  That sprout led to some web searching, which led to the following recipe.

This recipe happens to be the best way to cook brussels sprouts.  Actually, it's the only way I know how to cook brussels sprouts.  There is no need to try anything else.  

The original recipe is from my favorite food blog: Cheap Healthy Good.

Roasted Brussels Sprouts
Serves 6

1 lbs Brussels sprouts

2 tablespoons  olive oil
Sea salt and freshly ground pepper to taste

1) Preheat the oven to 400F.

2) Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.  It helps to have the brussels sprouts all around the same size.  If not, slice the largest ones in half.  Place them on a baking sheet and drizzle with oil.  Season with salt and pepper.  Stir until sprouts are equally oiled and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly (I like my outer leaves blackened). Sprinkle with more salt, if desired, and serve.