Up until a couple of weeks ago, I didn’t particularly care for Brussels sprouts. I thought they were disgusting. Pungent and repulsive, even. Just the sight of them in the produce aisle made me nauseous. But only because the first time I tried a Brussels sprout, I nearly puked. Thankfully, after learning about their health benefits, I opted to give them another try. And guess what? It turns out I do like Brussels sprouts! Just not when I’m eating them while they’re still in the form of a miniature cabbage. Because eating them that way seriously disturbs my gag reflex. Yours too? No? REALLY? Well.
ROASTED BRUSSELS SPROUTS
1 pound Brussels sprouts1 tbsp olive oilSalt and pepper, to taste1 tsp minced garlic, optionalPreheat oven to 400˚F. Line a large baking sheet with parchment paper; set aside. Place the Brussels sprouts in a large bowl, cover with water and let soak for 15-20 minutes. Drain water and dry the sprouts. Using a sharp knife, slice the Brussels sprouts 1/4″ thick and place on the prepared baking sheet. Transfer all straggling pieces, as well; scatter them around the Brussels sprouts. Drizzle with oil, then sprinkle with fresh salt and cracked pepper. If you want a hint of garlic, sprinkle with minced garlic. Bake at 400˚F for 10-15 minutes. Serve immideately.