I have a secret. I’ve only eaten brussel sprouts twice in my life, this being one of them. Gasp! I know! How could such a veggie lover not have experienced such a wonderful vegetable?
Well let’s be honest… up until the past few years brussel sprouts were, well, slightly less than glamorous in the food world. It was like one day they went from smelly and “ew” to totally posh and trendy (thanks in large part to bacon, I think). BUT there’s another reason I never had brussel sprouts before. My dad LOATHES them. I mean totally and completely hates them. They are the bain of his existence, hence they were never allowed in the house despite the fact that my mom didn’t mind them. Pretty funny, huh?
Although there’s something even more peculiar. My dad is the reason I first tried them. One day he apparently got a little spark in him that made him go to Whole Foods (which isn’t exactly his type of store) and buy us dinner from the food counter. Orange glazed brussel sprouts were one of his picks, just to “give them another chance” — he spit them out as soon as he took a bite. I thought they were okay, but not great. A little sulfurous. Now I just think they weren’t cooked right, because these were delicious.
These brussel sprouts are crispy on the outside, tender on the inside, and the spicy garlic turns sweet as it roasts, mixing in wonderfully with their natural tangy flavor. No matter what your opinion on brussel sprouts, I highly suggest you give it a try.
Garlic Roasted Brussel Sprouts (serves 2-4)
grain-free, gluten-free, dairy-free, casein-free, soy-free, sugar-free, Paleo, vegan
- 1 lb brussel sprouts, ends trimmed and halved
- 1/4 cup extra virgin olive oil
- 5 cloves garlic, minced
- pinch sea salt and black pepper
1. Preheat your oven to 400°F. In a shallow bowl, whisk olive oil with minced garlic, salt, and pepper.
2. One by one, lightly dip the brussel sprout halves into the oil. Be sure to get a little bit of the minced garlic on each piece as it comes up. You don’t want to submerge the halves here, just glaze them a little bit.
3. Place the halves face down on a baking sheet. Bake for 35-40 minutes, flipping the pieces halfway through cooking so they get crisp on each side. Once cooked, remove from oven and let cool for 5-10 minutes. Serve warm.
What’s your stance on brussel sprouts? Love ’em or leave ’em?