If you told me when I was ten years old that my favorite vegetable was brussels sprouts, I would surely have told you “I will NEVER like brussels sprouts!” I have never been a huge fan of cabbage, except in cole slaw. These tiny cabbage buds are delicious when grilled or roasted. They are all the rage in restaurants here in Southern California. I recently ordered brussels sprouts and they came with bacon, sweet balsamic drizzle and goat cheese and pine nuts. I’m sure there were quite a few calories mixed in with all the nutrients of the vegetable!
During Christmas my local grocery store sells the entire brussels sprouts stalk. It’s fun to snap the sprouts off fresh before making my dish.
Here I show you how I make a wonderful brussels sprouts and mini tomatoes, along with olive oil, sea salt. I also drizzle a small amount of lemon when they come out of the oven. You can do this same recipe and grill or pan cook. I like the hot oven (450 degrees) method as you get a crispy roasted brussels sprouts.
Second: Cut the bottoms of the brussels sprouts as these can be difficult to chew. I actually take the leaves off and add to the pan. When roasted the leaves become like chips – yummy!
Third: Spread the brussels sprouts on a cookie sheet (I used a cookie stone pan), along with the tomatoes.
Fifth: Roast at 450 degrees for 25 minutes until brussels sprouts are crispy looking. Enjoy!
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