It's amazing how tastes can change and evolve as you get older. I remember fighting my mom tooth and nail over finishing my Brussels sprouts at dinnertime ... they were just so squishy and boring and tasteless and funny-looking. Now of course I can't get enough of them, especially during the fall when they're roasted to perfection and a whole bunch of delicious. They make a healthy, scrumptious side to anything you might be whipping up to feed the family.
Maybe this super-simple Roasted Brussels Sprouts recipe requiring just Brussels, olive oil, salt, and pepper (seriously!) would convert even the most skeptical of Brussels fans. Of course you could always cheat and add some Parmesan cheese for even more flavor. Anything to get the kids to eat their vegetables, right?
Roasted Brussels Sprouts via Food Network
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.
Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams
Image via © Jackie Alpers/Galeries/Corbis
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