It’s always a touching moment when you realize you have a deep appreciation as an adult for a food you destested as a child. Were you really so confused then that you couldn’t know the majesty of the lima bean or the brussel sprout?
In truth, I’ve always loved the ol’ sprout, but I do understand there are a lot of people who recoil simply at the name. To those people: I invite you to grow up, step out on a limb and roast some brussels!
Roasted veggies are possibly the easiest, hassle free way to prepare your greenery - if you’ve never done this before, shame on you!
- Preheat oven to 425
- Remove the bottom and half your sprouts
- Toss in a generous amount of olive oil, salt and pepper
- Spread on a foil lined pan, making sure the cut sides face down
- Let ‘em roast for about 15-20 minutes
You’ll know they’re done when the undersides begin to turn golden brown.
BONUS TIP: top with fresh grated parmesan cheese, and wonder why you never ate these little morsels before!