Recipe: Roasted Brussels sprouts 1

English: Roasted brussels sprouts (Photo credit: Wikipedia)

I absolutely love Brussels sprouts, but when I express my love for them, I hear many people respond that they are their least favorite food. I believe that this has more to do with preparation than anything having to do with the cabbage family member. They are deliciously bitter, offer easy preparation, and if you like kale, kohlrabi, and cabbage, I truly believe that sprouts are equally enjoyable. If you’ve ever only had them boiled, you are not seeing them at their best. If you’ve only ever had them frozen, or out of a can, you have not tasted what they can be. So, try this instead:

Recipe: Pan or Oven Roasted Brussels Sprouts

• 1 Tbsp Olive Oil
• 2 cups fresh Brussels sprouts, halved
• salt, pepper to taste
• optional: curry powder to taste

Oven preparation:

1. Preheat oven to 400 degrees fahrenheit
2. Toss sprouts in the olive oil.
3. spread oiled, seasoned sprouts on an oven safe pan
4. cook for 40 minutes, or until browned.

Pan preparation:

1. Heat a pan with oil added on the stove top on high for 2 minutes.
2. Set a timer for ten minutes
3. Add sprouts to hot pan
4. Toss sprouts every minute that passes on the timer

Brussels sprouts prepared this way are sweet because they are caramelized, and the bitterness is less present. They are soft, hearty bites of joy, and I hope to have shared some of that joy with you.

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