Well, it’s been quite a month. You’ve all been so generous and supportive and I appreciate it so much. I’ve missed you all, and blogging, but I really needed the break to focus on everything else swirling around me.
Since my last post, I’ve returned to balmy, sunny San Diego. The day after I got back, I started working on a new show — this means 6-day work weeks of 50+ hours. On top of that, I managed to launch my new health coaching website and take on three new clients.
It makes me tired just telling you all that.
My husband helped his dad drive across the country, so he got home a week after I did. I took that opportunity to eat things he doesn’t like. By which I mean Brussels sprouts.
After so much stress and sugar over the holidays, all I wanted was a simple bowl of veggies for dinner. I usually take fairly substantial lunches to work — whole grain salads, soups, stir-fry — so dinner needed to be easy.
Enter the lowly Brussels sprout.
They’re like tiny cabbages! They’re cute! My sister and I always liked sprouts as kids; Mom just boiled or steamed them, we slicked them with butter and gobbled them up. Spinach souffle was a different beast, but we liked Brussels sprouts.
My favorite way to eat them now, like many vegetables, is roasted. Roasting makes for crisp-tender veggies with a nutty flavor. All you need is oil, salt, and pepper. So simple, and so tasty. If you haven’t had Brussels sprouts, try them this way and be ready to love them.
It’s a quick dish, too. Prep the sprouts while the oven preheats, check your email while they roast, then you’re ready to eat. I made extra then took them for lunch the next day with some brown rice.
What’s your favorite way to cook Brussels sprouts?
Roasted Brussels Sprouts
Number of servings depends on how willing you are to share and what else you’re eating for dinner
Ingredients:
- 1 pound Brussels sprouts, washed and drained
- 1-2 tablespoons olive oil
- a pinch of kosher or other coarse salt
- ground black pepper
Directions:
- Preheat oven to 425F. Line a rimmed baking sheet with tinfoil or parchment paper. Brush foil or parchment with 1 tablespoon olive oil.
- If Brussels sprouts are very small, leave whole. If not, cut in half or quarters. Place sprouts cut-side down on oiled surface. Add a bit more oil if it seems necessary.
- Place baking sheet of sprouts on the middle rack of the oven and cook for 10 minutes. Shake the pan and cook another 5-10 minutes until sprouts are golden brown on the sides.
- Sprinkle sprouts with salt and pepper, tossing to coat. Let stand on baking sheet another 5 minutes. Serve hot.
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Your new site looks amazing!! Congrats on the clients, too.
That is my favorite way to make brussel sprouts!!! yum!
Thanks, lovely!
“Number of servings depends on how willing you are to share” Hahaha!
I have the same trouble/bonus of a husband who won’t touch the things. The only trick if I eat them when he’s around is that beano is a major requirement. *ahem*
I like to roast them like you, but with the addition of equal parts maple syrup and dijon mustard before putting them in the oven. Oh, yum….
Oooh, maple syrup and mustard sounds tasty. Good thing I bought more sprouts…
So much in agreement on the brussel sprouts–a great comfort food for those in the know! I do them in a covered casserole dish, cleaned and cut in half and in a good drenching of Balsamic vinegar, plus a bit of olive oil, pepper and salt. Stir every 15 min. or so until the sprouts are well glazed in the reduced dressing. Delish.
I have never met a balsamic reduction I haven’t liked. That sounds amazing.
I love to pan-roast them and throw on a handful of parm at the end. Om nom nom.
Yum.
I don’t like Brussels Sprouts, but I do think they’re totally cute and I want to like them! I’ve heard that they’re great roasted, so I’ll have to give that a try. I hope you’re hanging in there and are enjoying being back home.
Try them! I made my hubby try a roasted one at a restaurant once and he admitted it “wasn’t terrible.” I’m torn, though, since if he decides to eat them I would have to share.
Happy to have found your site….loved the popover post.
Yum, I love Brussels! I too use balsamic vinegar and add some diijon mustard as well. I roast them in a sizzling hot cast iron skillet.
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