I was never a picky eater growing up, but I didn’t really try anything to outside the box. Whatever my mom made for dinner, I ate. If I went out to eat, I stuck with a salad, turkey burger, or chicken fingers (I’ve come a long way,haha). So brussels sprouts were a completely foreign concept to me. I didn’t try them until I was 22 and worked at a restaurant that served an Oktoberfest menu. I was skeptical, but when I tried them I LOVED them immediately. And these were the boiled kind.
My husband, who eats everything, was not too thrilled years later when I decided I wanted to make them with dinner. Apparently, these are the ONE food that he doesn’t eat. His description – “they make me want to vomit when I eat them”. So for years, if I made them at all, they were boiled and a lonely single serving. That is until my best friend came to visit last year and was determined to make the hubster a fan. And Best Ever Brussels Sprouts were born.
Lately, I have been on quite the brussels kick, making them for Christmas Eve dinner and again two nights later for dinner with my family. The secret – broil instead of boil. This way they get crispy, brown and tasty. This recipe is easy, peasy, lemon-squeezy.
Best Ever Brussels Sprouts
Okay, so maybe best ever is a bit much, but these are quite tasty!
1 bag/package of fresh brussels sprouts
Sea salt, black pepper, rosemary, and garlic powder to taste
1 tbsp olive oil to drizzle
Simply slice brussels sprouts in half. Place face up in a roasting pan. Sprinkle on seasonings and drizzle oil over them. Broil on high until the tips are slightly brown and crispy. Approximately 15 minutes.
*you can also roast at 350 degrees until browned, although it does take a bit longer.
Serve with some of your favorite sides and enjoy! I like mine with roasted squash or mashed potatoes. Yum!
Peace and love,
Jessi
