Imagine a world where the words “brussels sprout” were not met with looks of unabashed horror and disgust. Clearly, these adorable vegetables have a reputation that precedes them. But contrary to those nasty rumors, brussels sprouts are not always bitter and sulfurous. When made correctly, they’re seriously tasty.
This recipe is definitely a winner. As proof, I offer my testimony: I have witnessed first-hand as unsuspecting children willingly eat these brussels sprouts, then ask for seconds. After finding out what the little green things are, they are confused, knowing that they are supposed to hate them, but feeling compelled to take another bite. It’s a beautiful thing.
Roasting foods helps to caramelize some of their natural sugars, making them taste nuanced and complex even though they are simple to prepare. The trick with brussels sprouts is to not overcook them, which can release nasty odors. Instead, cook these only for a short time, about 20 minutes, to turn them into perfect tender morsels that are sweet and subtle, and mouthwateringly delicious.
Recipe adapted from Real Simple
Serves 8
What you need:
- 2 lbs brussels sprouts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1-1 1/2 c pecans, chopped or whole
- salt and pepper
What to do:
- Preheat oven to 400?F.
- Cut the bottoms off the brussels sprouts and take of any yellowing outer leaves. Cut them in half or quarters, depending on size.
- Put brussels sprouts on a rimmed baking sheet in a single layer. Drizzle with olive oil, and add garlic and pecans. Sprinkle somewhat liberally with salt and pepper. Toss everything together to coat.
- Place pan in oven and cook 20 minutes, stirring once at the 15 minute mark. Remove from oven and serve immediately.
Wow! Made these little bundles of delicious last night..