In my childhood, I was tortured by brussel sprouts. Tormented by them looking up at me from my otherwise empty dinner plate. I was told, as I’m sure many children of my generation were, “You can’t get up until you clean your plate.” Though my mom grew her own brussel sprouts (admirable), I just never could stomach the boiled green vegetables she presented to me. They tasted awful.
Now, they taste awesome! On a recent trip to the Getty Museum with some friends, we ate at the museum’s restaurant and I tasted the quartered and roasted brussel sprouts that came with my wife’s entree. I was really surprised at how good they tasted – no bitter, stomach-clenching flavor. Just warm, buttery, savory, and mild. Our friend shared his favorite recipe after discovering I never made them, which I’d like to share with you, because this recipe fixed how I felt about brussel sprouts. Here’s how to fix them:
- slice them (6-10 slices per brussel sprout)
- toss them in olive oil
- sprinkle with salt and pepper
- roast at 350 degrees for 15-20 minutes