Growing up there were 2 vegetables I could not stand but was made to eat until my plate was clean (ugh.) One was lima beans and the other Brussels sprouts. When I left home at the age of 19 I never touched another one! Until tonight. These are DELICIOUS and I feel like I am healing my inner traumatized child now.
1 pound Brussels sprouts
1 Tablespoon Extra Virgin olive oil
1 Tablespoon fresh crushed garlic (4 cloves did it for me)
I got organic Brussels sprouts from a store nearby, Oliver’s, and we picked the tiniest ones – knowing how I am I just wanted to be able to take little bites – it was less of a commitment for me! Likewise, I sliced them in half, after grooming them a little by cutting the stalk a teeny bit and peeling off any iffy leaves.
Put the halves into a bowl and drizzled the olive oil and garlic on top and tossed well. Then it was time to add the salt and pepper – didn’t know how much to add so I just ground some sea salt into my hand and sprinkled on top so the top layer showing was well covered, and did the same for the pepper. Tossed again and then put them in a glass baking dish, spread to one layer. Sprinkled a little more salt and pepper for good measure (thinking the more of that I added, the less they’d taste like Brussels sprouts!) and popped them in a 400 degree oven.
After about 15 minutes I tossed them in the pan and put them back in another 15 minutes, after drizzling a teensy bit more EVOO because it looked like they were drying out. After the 2nd 15 minute stretch they didn’t look quite “brown” enough for me though, so I tossed one more time and put them in another 5 minutes. They were PERFECT – melt in your mouth, buttery tasting goodness. I will be having these as often as possible now!
35 minutes, tossing at 15, and 30Until next time...