Anyway, today I'm sharing with you an easy side-dish recipe. As a kid, I always heard that brussel sprouts were disgusting. It was my understanding that kids do not eat brussel sprouts. Well, either I'm an adult enough that I've become immune to the "disgusting" taste of brussel sprouts, OR I was totally misinformed and brussel sprouts have been delicious all along.
Back in November, I was watching LIVE! with Kelly and Michael and Gelman made roasted brussel sprouts. They looked delicious, it looked easy to do, so I kind of tucked that away in the back of my mind. Then in December, we were coming home from Joey's parents for Christmas, we stopped at the grocery store because I knew I had no meat thawed out for dinner, and since I had been thinking about my 13 in 2013 project, namely, trying new things, I decided to grab a few new items to try for dinner. One of those items was brussel sprouts. Pretty bold considering I had never even eaten them let alone cook them. But, why not? What's the worst that could happen right? Now, I didn't use Gelman's recipe (do I ever use a recipe?!?!), but I did make my own version. Hey, go big or go home right? And they were delicious!! So, just in case you love brussel sprouts, or (like me) have always been misinformed and never tried them, here's an easy recipe for your to try. And don't worry about cost... brussel sprouts are CHEAP! You can get them right now for very little, I think I pick up 10-15 brussel sprouts for one $1-2. And that's plenty for our family for probably 2 different meals.
What you need :
What to do :
1. Preheat your oven to 400 degrees.
2. Rinse and dry your brussel sprouts.
3. Trim the stem a bit, then quarter each sprout.
4. Place in a mixing bowl and drizzle with a little bit of olive oil. You don't need a lot, so just add a little bit at a time until they are lightly covered. Keep your bowl out, you're going to need it again.
5. Sprinkle with sea salt and pepper and stir a bit.
6. Spread them out on a cookie sheet and place them in the oven for about 20-25 minutes. They will start browning at this point and that's what you want.
7. Remove them from the oven and put back in your mixing bowl. Add 1/8-1/4 c. parmesan (depending on how many sprouts you are roasting) and stir to evenly coat all the sprouts.
8. Spread them out again on your cookie sheet, return to the oven, and bake for another 10 minutes or so.
And that's it! This makes a really yummy side dish, or appetizer. (I've used it for both.) Joey didn't know if he liked brussel sprouts and he loved them. BB, our toddler also loves them. And I served them when we had some friends come over for dinner, and one of them had tried brussel sprouts before and didn't like them, but he really loved mine. So see? You might just like these little things after all! And like I said, they're really inexpensive. AND special bonus, right now they are in season! So, there's no better time to try them out then right now. ;)
If that isn't enough to convince you, I always like to look up the health benefits of foods and here are some of the health benefits of brussel sprouts : rich in protein, dietary fiber, zero cholesterol, rich in anti-oxidants, immune modulator (they have an anti-bacterial and anti-viral agent in them), good source of vitamin A, excellent source for vitamin K, and you can see all of that plus read more about these little wonder sprouts here.
Have you ever tried something you thought you didn't like and end up loving it?