I’m pretty sure I’ve posted something like this picture before, but I can’t help it. Roasted brussel sprouts are so darn good.
I remember the first time I ever had brussel sprouts. I was maybe 7 or 8 and when we got home from the grocery store we found a bag of frozen brussel sprouts that had mistakenly made it into our bags when we were checking out. I also remember feeling surprised and somewhat in awe of the fact that we were not going to drive all the way back to the grocery store to return the 99 cent bag of brussel sprouts. I think the fact that it was an illicit bag of brussel sprouts made me want to 1) cook them that very night and 2) like them. Also, they look like tiny cabbages which is adorable.
I have no idea how we cooked them. I think we steamed them and I think I thought they were just ok, but told my mom that I liked them. I distinctly remember bragging about how I liked brussel sprouts because…?
But, as an adult, I really do like them. I especially like them when they are tossed in olive oil, salt, pepper, crushed red pepper, and copious amounts of grated parmesan cheese before being roasted in the oven for twenty minutes. The key to this way of doing it, is to dress them with WAY more ingredients than you think you need. Trust me, put what you think is appropriate and then add some more.[yumprint-recipe id=’17’]