brussel sprouts

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.  brussel sprouts


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 . . .

Brussel Sprouts

1 bag fresh brussel sprouts (about 2 cups)

2 cloves garlic, chopped

olive oil

sea salt

fresh pepper

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.”