As a kid, I was always the weird one who liked foods that traditionally were considered gross by many children. When I was little, I loved going into my Grandma’s fridge in her garage and grabbing a pickled egg or two. I also loved salad bars, cottage cheese, mushrooms, broccoli, and of course, brussels sprouts.
My almost three year old is similar to me in her love of “weird” foods. She has been known to do a happy dance at the mention of having collards greens for dinner. She, also, loves brussels sprouts.
Below is one of our favorite brussels sprouts recipes. It is so simple that it might not even qualify as a recipe. Simply roasted, drizzled in olive oil. and sprinkled with salt and pepper, these brussels sprouts are an easy side dish for a number of meats.
1 lb or so of brussels sprouts, washed and dried
1-2 tablespoons olive oil
salt and pepper, to taste
- Preheat oven to 400.
- On brussels sprouts, remove any discolored outer leaves. Cut brussels sprouts in half.
- In a good sized mixing bowl, add brussel sprouts, oil, salt, and pepper. Stir to evenly coat brussels sprouts. Once coated, put brussels sprouts on a baking sheet.
- Roast for 30 minutes (on until leaves soften), stirring every 10 minutes or so.