If I were writing an editorial, I’d title this one, “How to Get Your Husband to Eat Brussel Sprouts”. (It might even work on kids, but I don’t have any experience in that area yet.) What’s the secret to accomplishing such a feat, you ask? Roasting. Yep, that’s it. No butter, no sugar, no hiding them in a bowl of ice cream (this was how my grandparents tricked my dad into eating peas). Just a drizzle of olive oil and shake of salt (kosher for superior flavor) and pepper. Then into the oven they go to roast until they shrivel and caramelize. They lose their infamous bitterness and turn soft and sweet.
Dustin begged me not to buy them. He’d been scarred by a past encounter with brussel sprouts and knew he didn’t like them. Well, I’d never tried one and I didn’t believe him. I’m never willing to write off a food just because it has a bad reputation. Plus, the opinions we form about taste when we’re children are not to be trusted. As kids we’re too picky, too easily traumatized. So I set out to
prove him wrong broaden his palate. And did just that. He liked them. Brussel sprouts might not be his new favorite snack, but he admitted they weren’t half bad. As for me, I ate half the pan. Luckily brussel sprouts are nutritious, but that’s a lot of fiber for one night and it came with some regret. I’m telling you, if you’ve never had a roasted brussel sprout it’s time to reconsider this tiny cabbage and try this recipe out.
Roasted Brussel Sprouts
1 lb. brussel sprouts, ends trimmed, yellow leaves removed, and halved
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil.
2. In a large bowl, combine brussel sprouts and olive oil and toss to coat. Season with kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet.
3. Roast in preheated oven for about 30 minutes, turning frequently, until tender and caramelized. Serve immediately.
(Adapted from All Recipes)