wait! don’t turn away just because you heard the words “brussel sprouts”!
i grew up thinking brussel sprouts were those bitter tiny cabbages that were steamed and slathered in butter, and still tasted gross.
but after our friend, tim, mentioned from the pulpit that they had found a yummy recipe for the dreaded veggie, i thought i’d give it a try.
i buy my brussel sprouts in a big bag from costco and we cook a little more than half of it at a time for our family of 5.
start by cutting of the little ends of the sprouts, and peeling any off colored outer leaves. then slice each brussel sprout into thirds.
scoop the slices into a 1 gallon ziplock bag (even the loose leaves that fall off when you’re slicing). add enough olive oil to coat the veggies, maybe a couple table spoons?
then sprinkle generously with coarse salt
zip the bag and make sure all the sprouts are coated.
spread them out evenly on a baking sheet. i like to use my silpat mat for the easy cleanup. spread them in one layer for even cooking. i like to add a little more salt before putting them into the oven. bake at 400* for about 10 minutes, then flip them over with a spatula. they will get nice and browned on the bottom, so flipping them allows both sides to get browned. cook for another 10-15 minutes until they are nice and brown, but not yet burning. the crispy pieces are the best!
serve hot! my kids and i love these and can hardly wait for them to get on our plates. we tend to eat more off the hot baking sheet than when they actually get to our plates for dinner.
i tried adding garlic to my recipe and i wasn’t crazy about it, but i also heard that adding leeks to the sprouts is yummy!