Even Madeline likes sprouts!
I’ll admit it, long ago even I cringed at the thought of Brussels sprouts. As a child, the few times I had them they were the grey, formerly frozen variety that smell unpleasant thus seeming to taste even worse. But at some point I actually tasted good sprouts with the nutty rich flavor that they can have when fresh and roasted and I realized that they are really a DELICIOUS vegetable.
I can remember preparing them for a very picky cousin when I was in college. This cousin was younger and notorious for not liking vegetables. ”You just haven’t had them prepared correctly,” I told her. When I sauteed them, created a sauce, and dished up a bowl everyone was amazed… she actually ate them! Since then I have simplified my favorite prep method to just simple roasting. These are excellent roasted alone or with other vegetables and would be a delicious addition to your family’s Thanksgiving feast!
Preparing your sprouts is so easy—even a pre-schooler can do it!
first peel off any bad leaves
Trim the base of each sprout to remove any discoloration.
Cut a small cross in the bottom of each sprout to promote even cooking.
Roasted Brussels Sprouts Recipe
- 2 lbs fresh Brussels sprouts
- 2 TBSP extra virgin olive oil
- 1 tsp seasoning blend of choice
- (garlic salt, lemon pepper, or your custom blend)
roasted brussels sprouts
Preheat your oven to 400° F. Trim sprouts as shown in photos above. Place prepared sprouts on a baking pan. Add olive oil and seasoning and toss to coat. Roast in oven for about 30 minutes or until they start to caramelize and brown on the outside.
Brussels sprouts are actually a variety of cabbage thought to originate in Belgium. It is fascinating to see how they grow on stalks in the field–they look like a tower of sleigh bells with leaves.
