Most of us didn't like Brussel Sprouts when we were kids. I was one of them. Now that I am an adult with an improved palate, I love them. Of course, the way Brussel Sprouts are cooked will be the deciding factor in how they will taste. Boiled to the point of being gray and dull will make anyone not like to eat Brussel Sprouts. Like most Veg, roasting brings out a lot of true flavor and adds a caramelized nuttiness that boiling can't touch. Finished with a little fresh Lemon Juice, my Roasted Brussel Sprouts will taste so delicious and add a healthy dish to the plate. If only I had Brussel Sprouts like this when I was a kid. When you are Cooking The Amazing, even your kids will want to eat Roasted Brussel Sprouts.
Here is the recipe.
1 lb. Fresh Brussel Sprouts
3 T Olive Oil
1 t Fine Grain Sea Salt
1 t Fresh Ground Black Pepper
1 T Fresh lemon Juice
1. Preheat your oven to 400 degrees. Wash and dry your fresh Brussel Sprouts and then peel off the outer 2-3 dry leaves to reveal the fresh bright inner leaves.
2. Cut the Brussel Sprouts in half through the stem and toss on the lined Cookie sheet. Sprinkle with the Olive Oil, Sea Salt and Black Pepper and toss with your hands until all sides are covered well. Then turn the Brussel Sprouts cut side down and space about an inch apart. Roast at 400 degrees for 30-40 minutes or until a fork easily can pierce them. Squeeze the Juice from a Fresh Squeezed Lemon over the hot Roasted Brussel sprouts just before serving immeidately.
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This is our favorite way to cook them also, as they taste less bitter. We don't use the lemon. Sometimes to jazz it up we throw in some za'atar. In summer though you can't beat pressure cooker steamed sprouts--about 15m to table, and also not bitter.
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