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.
I enjoy roasted Brussels sprouts as is, but I especially enjoy them over pasta tossed in olive oil, then sprinkled with toasted almonds. It was the perfect first meal to prepare in the new loft. And in case you couldn't tell by my absence (again!) this week, the move was rough. Exhausting. So exhausting that not only have I not been baking, but I also haven't been running or lifting or CrossFitting. Every muscle in my body aches. But don't feel sorry for me - it's my own fault. Now, go have yourself some Brussels sprouts. Even if you hate them, I'm fairly certain you will enjoy them when they're roasted to perfection.
ROASTED BRUSSELS SPROUTS
1 pound Brussels sprouts1 tbsp olive oilSalt and pepper, to taste1 tsp minced garlic, optional
Preheat 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.