It was Saturday night and I had absolutely nothin' for Sunday morning's post. I contemplated my dilemma as I was making brussel sprouts for dinner (a huge advantage of living alone, by the way – making a one-course meal out of your favorite vegetable). Bear with me while I serve up my favorite brussel sprouts recipes instead of cute donkey pictures.
I realize some of you are already gagging at the mere words "brussel sprouts." I've been there, and I feel your distaste. Then I was served brussel sprouts cooked this way – it was a life-changing experience:
Roasted Brussel Sprouts
2 pounds of fresh brussel sprouts, cut in half
1 red onion, cut in wedges
1 head of garlic, chopped
1 cup of melted butter
Mix everything together and spread in single layer on a baking sheet. Season with salt and pepper.
Roast for 45 minutes in a 400 degree oven, tossing occasionally.
The above recipe is a crowd pleaser at holiday dinners, but the butter quotient is a bit much for an everyday meal for one. So here's how I make them for non-special occasions:
Brussel Sprouts Lite
As many fresh brussel sprouts as you'd like, cut in quarters.
Place in single layer on baking sheet.
Spray liberally with olive oil flavored cooking spray (butter flavored would probably be just as good).
Season with salt and pepper.
Roast for 20 - 25 minutes in a 400 degree oven, tossing occasionally.
The key to both of these recipes is fresh brussel sprouts...which grow on stalks! I had no idea until I saw these at Trader Joe's.