As a kid, my mom would make Brussels sprouts for dinner. My dad cheerily would say “can you feel the vitamins coursing through your veins?” Ummm…no. Then he would cut them in half and say “now they are smaller bites.” Yes, but now I have 2 bites vs. 1 to choke down. And what do I do as a parent? I cook Brussels sprouts. Do my kids like them? Not really but it is something green on their plate (I also give them a Flinstone vitamin with their breakfast just in case they hide their Brussels sprouts in the mashed potatoes like I did).
At this point, I’ve decided that writing to you through the blog has to be better than therapy. No one asks me probing questions “how did this make you feel?” or “what other kinds of issues did you have with your parents?” and it’s a heck of a lot cheaper so thank you!
- 1 ½ lbs Brussels sprouts
- 3 T extra virgin olive oil, or enough to coat
- ¾ t Kosher salt
- Ground black pepper to taste
Preheat the oven to 400.
Wash the Brussels sprouts then cut off the ends and remove any outer leaves which don’t look good. I then cut the sprouts in half. Toss with the olive oil, salt and pepper to coat. Spread into a single layer on a cookie sheet or pyrex dish. Roast for 35-40 minutes (mixing/flipping periodically) until crisp outside yet tender inside. Once done, sprinkle with more salt.
Oh, Mrs Mann. With all due respect and appreciation, I will not eat Brussels sprouts, not even if you sprinkled them with chocolate and drizzled them with caramel sauce. Speaking of chocolate and caramel (and, now, nougat), let me see if the Lena Pope Home Sweethearts Dessert Fantasy event award-winner will share her "Snickers in a Shot Glass" recipe. It was better than you are imagining it will be. I'd even be willing to run a marathon to burn enough calories to afford it. We are, after all, only allowed to get fat on one Tuesday of the year, right?
Dear Anonymous, perhaps you should start writing a blog too to work your way through the trauma that your parents inflicted on you as a child :)
Snickers in a Shot Glass sounds scrumptious! TBM would be SO pleased to share an award winning recipe if the creator would be willing to share his/her secret!
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