Has anyone else noticed how brussels sprouts are the new “it” veggie? Pioneer woman has blogged about them and served them at her Thanksgiving and Christmas dinner, (I know about that because she invited me to both. I’m part of the family now…in my head.) they are popping up on the Food Network and swank restaurants are serving them. I say it’s about time. Brussels sprouts have gotten a bad rap for a long time and I think their little feelings are hurt. Let’s give them some love.
This week I decided to try sweetening them up and the result was amazing. Dear Husband is still not a fan of them (despite their growing popularity) but he admitted that this recipe made them appetizing. However, I will be honest…my boys would not eat them. Addison ate a quarter of one but took about 5 minutes to chew it up and drank an entire glass of milk to get it down. He still hasn’t figured out that the faster you chew and swallow something the faster the horribleness of it will be over. Harry just sat there with this mouth open and the sprout on his tongue until I conceded and let him spit it out. I, on the other hand, gobbled them all up.
Who knows, maybe your kids will be more receptive than mine were.
1 lb. brussels sprouts, washed and cut in half
1 tsp. coarse salt
1 tsp. fresh ground black pepper
1/4 cup brown sugar
Heat oven to 450. Arrange brussels sprouts on a foil lined baking sheet. Drizzle olive oil over sprouts, sprinkle with salt, pepper and brown sugar. Note: all those measurements are approximate as I hardly ever use measuring spoons for something like this. Just do your best and eyeball it.
Roast in oven for about 20 minutes, tossing once after about 15 minutes. Sprouts should be tender and some of the leaves have a little char to them. Serve immediately.