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.