File this one under “The wonders never cease”. I did not think my family would ever like brussels sprouts. I didn’t even think I would ever like them.
But when we tried them as part of a sheet pan dinner, we loved them. I decided to give them a try as a simple side dish.
These are so easy and good and a nice change from the broccoli we eat so much.
I think the reason that we like brussels sprouts now, but hated them other times we tried them, is that I’ve been buying them fresh vs frozen.
Fresh brussels sprouts have only recently been available in stores around here. And by recent, it could have been in the past few years. But I don’t think they were available in regular grocery stores fresh even 10 years ago. At least not on a regular basis. I think they’re one of those veggies like kale that’s developed a market share where previously no one bought or ate them.
Of course, I could be wrong. Maybe I’ve just been ignoring them.
Either way, we’ve discovered them and I think we’re hooked.
Here’s how to roast them.
This is more method than recipe. It’s very simple and pretty quick too.
Rinse the brussels sprouts under cool water.
Trim the stem end off. I like to cut the sprouts in half too, especially if they are on the larger size.
Toss in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper.
Pour out onto a baking sheet. Roast in 400 degree oven for 20-25 minutes, until tender.