Confession time: I don’t like vegetables. Or at least, I don’t like a lot of vegetables. Carrots, peas, green beans, cauliflower, and sweet potato are just a few things on my yuck list. But there’s one oddball exception: Brussels sprouts. I love ’em. Sometimes, when lunch was cake, dinner is Brussels sprouts. But they get a bad rap- probably because they’re often prepared poorly- and I want to change that.
To make really delicious Brussels sprouts, you have to start with fresh ones. I’ve tried starting with frozen, and they come out mushy. So don’t waste your time with them. You’ve gotta get fresh. The only other ingredients you’ll need are olive oil and salt.
Slice a little piece of the bottom off each sprout and peel away any yucky outer leaves. Rinse them off, and cut them into halves or quarters (I usually do halves unless they’re very big).
Preheat your oven to 400°. Now here’s the key for soft, delicious sprouts: drop them into a pot of boiling water for just a minute or two. You don’t want them cooked all the way, but you do want to jump-start the process. After a minute or two, pull them out, drain them well, and put them in a baking dish.
Drizzle olive oil over the sprouts and stir to coat them in a thin, even layer. Then pop them in the oven for 30-45 minutes, stirring once or twice while they roast.
When the white insides are slightly golden brown (like in the picture above) they are done. Sprinkle with salt before enjoying.
It’s not a quick process, but I think it’s worth it. Do you like Brussels sprouts? How do you make them?