Tuesday, January 8, 2013

Basic Brussels Sprouts

When I tell people that I like Brussels sprouts, they usually wrinkle their noses at me. Liking Brussels sprouts is apparently unAmerican. Maybe I like these weird little things because I was never fed them as a child. The first sprout I ever ate was probably two months ago. Trader Joe's had a stalk with the sprouts still on it, so I took the plunge and bought it. Then I had to Google "how to cook brussels sprouts" because I had no idea.

This is how I made them that first time. They're so delicious, I could eat them this way every time. Tomorrow I'm going to share a fancier version, but I'm convinced that most people who think they hate Brussels sprouts would actually love these. They're deceptively simple, too.

More recently, I tried boiled, mushy, disgusting, this-is-why-people-hate-Brussels-sprouts from a buffet. Blech. I promise that this recipe is nothing like that.

The photo is pre-baking. I forgot to take another photo when they were done because I immediately ate a bunch for dinner and hid the rest from myself in Tupperware for tomorrow. I think they reheat nicely in a skillet on the stove with no new oil added.

I can't imagine a single New Year's resolution diet that these sprouts wouldn't fulfill perfectly. Surely most people eat them as a side, but I tend to just heap a ton into a bowl and call it dinner.


Basic Brussels Sprouts
(servings vary)

Brussels sprouts
Olive oil
Freshly cracked pepper
Kosher salt

1. Trim the ends off the sprouts.
2. Chop the sprouts in half, if desired. I prefer the texture this creates.
3. Cover liberally with olive and toss.
4. Sprinkle with salt and pepper. Toss again.
5. Cover the bottom of a glass pan with the oiled sprouts.
6. Bake at 350 degrees until the edges start to brown and the pieces are fork-tender.

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