Brussel Sprouts can be tasty? You bet!
I remember a few years ago reading in a magazine about how healthy brussel sprouts were. Willing to give them a try I purchased a bag of frozen sprouts and prepared them according to the package.
I ended up throwing them away and deciding I don’t like brussell sprouts.
Last year we decided to try growing them – I don’t know why, just seemed like fun. Let me tell you there is a WORLD of difference between fresh Brussel sprouts and frozen. AND how they are prepared makes a huge difference too. Here is how we enjoy them . . .
1 bag fresh brussel sprouts (about 2 cups)
2 cloves garlic, chopped
splash of tamari (or low sodium soy sauce)
Step one: Preheat oven to 425. Saute the garlic in olive oil for two minutes. Add the brussel sprouts and saute for a few minutes.
Step two: If you are using a cast iron skillet (recommended) throw it in the oven and roast until the sprouts are crispy outside and tender inside – about 15 to 20 minutes. If you don’t have a cast iron skillet, transfer them to a foil lined cookie tray and roast.
Step three: Season with salt and pepper and a splash of tamari.
My son especially loves the crispy “leaves” that fall off the sprouts – he calls them crispies and gobbles them up, so if you are inclined pull a few of the outside leaves off before cooking to make your own “crispies.”