You know what I hate about brussel sprouts?
They’re simply too damn sexy for their own good. I mean, look at this:
It’s like they’re teasing me on purpose 😉
What’s crazy is that I only started eating green things two years ago, and even then I was smothering them in sauces and butters and seasonings to mask their natural taste.
Keep it simple stupid.
Here’s your ingredients list, are you ready?
- Brussel sprouts
- freshly ground black pepper
That’s it. No lemon juice, no cayenne, no garlic even. Just a drizzle of oil and a pinch of salt and pepper and you have the sexiest, most delicious veggie ever.
Now each brussel sprout needs to be prepped, but it’s a simple process that will go by quickly. First, you chop off a bit of the stem. Two or three outer leaves will probably come off with it, and that’s fine. If there are any more loose leaves, pull those off too.
You don’t need to be meticulous about removing loose leaves though, because if they fall off in the oven, they’ll crisp up sooooo nice. The reason you don’t see any in the final pictures is because I ate them all straight off of the pan!
Cut each sprout down the middle, throw onto a sheet pan with edges.
Drizzle with olive oil, sprinkle liberally with salt and freshly ground black pepper, and toss them into a preheated oven (450 degrees) and roast them for 8-10 minutes.
Then pull them out and flip them over, so that both sides get nice and toasty. Cook for another 8-10 minutes, then serve.
I personally like to brown mine heavily, leaving them in there for a few extra minutes. Now, I’m no scientist (Oh wait, I totally am. Not a food scientist though), but something happens to the sprouts while they are carmelizing, and the flavor completely changes.
You might think of brussel sprouts as having this horrible bitter taste and this nauseating texture. But when they bake in the oven and brown up a bit, they become sweet and crispy. No joke, I crave these.
Let me repeat that. I crave vegetables. Sometimes I look at a bowl of candy and think to myself, “I kinda wish I had some brussel sprouts.”
Does that make me weird? Most likely.
So if you are a sprout loving fan like me, or you’re curious about them because you had them once and they were awful, I challenge you to make these. You will be shocked at how much you enjoy them. And did I mention they’d be a perfect Thanksgiving side dish?
And if some people at the table refuse to try them, oh well, more for the rest of us!