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<\/a>My Dad and I.<\/p><\/div>\n
I cannot remember exactly how brussels sprouts were cooked in our family growing up, or if one side of the family cooked them differently than the other, but I do know that like my Dad, I did not like them, at all. After I was married and started to cook my own vegetables I discovered that there were actually some vegetables that I really enjoyed. Brussels sprouts for instance are actually really very good, especially if they are roasted in the oven (I also love sprouts grilled, but you will have to ask my Dad about that). So, how do I do the magic that is roasting?<\/p>\n
Start with whole brussels sprouts. We buy our sprouts fresh in a bag and ignore the fancy sprouts on the stalk because that just adds another weird step. Two bags of sprouts roasted will last two of us a full week for lunches and a couple of dinners each.<\/p>\n Preheat the oven to 375 degrees. Trim off the end of the sprout. Don’t panic if some of the outer leaves come off in the process.<\/p>\n Cut each sprout in half. Remove the excess leaves that are falling, off as well as any leaves that may be damaged. I like to put the sprouts in a\u00a0colander as I cut. Once all the sprouts have been cut in half and the extra leaves have been removed rinse them well under cold water and let them drain.<\/p>\n I’m lazy, so I cover my pan with heavy foil, which it is optional and recyclable, but the olive oil is not. Put a small amount of olive oil in the middle of your pan and brush it around. It is very important to not use too much. In fact using too little is better than using too much so always err on the side of not enough olive oil. If you don’t have a brush you can use your fingers.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n