Does anyone actually like Brussels sprouts, or is this all a marketing gimmick? We doctor them up with anything and everything which in turn makes us think we like Brussels sprouts. In truth, maybe we really just like the seasoning that we decided on.
So Brussels sprouts became a staple in meal planning and hardly a week went by for a few months where we weren’t quartering up those little cabbages to try various cooking methods while they were on sale or in season. We scoured Pinterest and various recipe websites to see what people had found and liked for this particular vegetable. We tried them with cheese, both parmesan and Velveeta, and while those recipes were fine and edible they were not outstanding. Dairy was not the perfect mate. We tried complex recipes and the more complex the recipe, the more convinced we would be that it would be the winning method! We found some great combinations, but found nothing that just complemented the natural taste of the sprout and made for easy dining.
When we realized we were after simplicity, we abandoned the complex recipes and started trying the simple small recipes. But we were still skeptical! How could recipes that involved two or three ingredients truly be anything worth trying? Even with the skepticism, we discovered a very simple recipe for roasted Brussels sprouts and decided to try it.
Place on non-stick baking sheet or roasting pan
Roast for 8-10 minutes at 500° (longer if desired for more roasted leaves)
The roasted leaves of the Brussels sprouts covered in olive oil and sprinkled with mustard powder brought out the tang and vinegar of the little cabbages in a very savory way. We had found the recipe that we felt completely complemented Brussels sprouts!
We found that if you prefer the individual leaves from the sprouts super crispy like chips then coating the sprouts is key. Toss them in olive oil more vigorously than just a few rotations with a spoon. That loosens the leaves and allows for the crispiness. We also found that we enjoyed roasting them longer than the 10 minutes, we starting leaving them in for 13-15 minutes.
We share this now hoping the roasted Brussels sprout will continue to be loved around other dinner tables, but we will warn: even with this great preparation, roasted Brussels sprouts still are not for everyone. Make sure to share them with other vegetable adventurers!
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