So you may be a little skeptical of my description, especially if you've ever had sprouts that weren't cooked correctly (overcooked mush). But these, people, are another animal. Trust me. I even think kids would eat them! At least mine did.
There is a such a beautiful crunch to some of them and when cooked long enough, some of them begin to caramelize. I cannot adequately describe it, but see below for my visual description! I'd urge even you veggie-haters out there to try this.
It's such a simple recipe to throw together last minute and it requires very few ingredients.
Roasted Brussels Sprouts
Inspired by Practical PaleoYield: 4 servings
4 cups Brussels sprouts
Olive oil
Sea salt
Pepper
2 cloves garlic (3 if you're a lover)
Squirt of lemon juice (optional)
Preheat oven to 375.
Rinse the sprouts and trim off the woody end that was attached to the stem. Remove the outer leaves and discard. They are darker and softer than the inner leaves and is usually 2 or 3 per sprout. Slice each sprout into 1/8-inch slices and add to a jelly-roll pan.
Drizzle olive oil over the sprouts, sprinkle on about 2 generous pinches of sea salt and a few grinds of pepper. Remove the papery skins from the garlic cloves, finely chop, and add to the sprouts. Now get your hands in there and stir everything together so each sprout is evenly coated with olive oil.
Spread the sprouts evenly out in the pan and toss in the oven for about 20 minutes. Stir about halfway through.
You can also drizzle with a small amount of lemon juice if you want to perk up the flavor a little. I didn't this time.
Serve immediately.
The Brussels sprouts we've been getting from the farmer's market lately have been amazing, so rush out now and get some!
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