Eat your veggies. But first, know how to cook them so they taste good.
My parents taught me to eat, and eventually like, my veggies. We had large salads with every meal and artichokes were, and still are (but now I realize it’s just a vehicle for aioli) my favorite food . But then there were those nights when brussel sprouts would land on the table and I would throw up in my mouth (just a little) when I smelled them. There was something about their texture, and that taste, that just did not sit right with me. My parents are amazing cooks, but all they did to those pour flower buds was steam them up and add some butter and Braggs (all my Bolinas friends know exactly what I am talking about here. Braggs Liquid Amino Acid was a staple in every home in Bolinas. We put that and brewers yeast on just about everything).
It took a while for me to warm up to brussel sprouts. But now I love them. And today I know how to roast them. The outer leaves get all crispy. And the center is just the right softness. So, if you have children, teach them to eat, and eventually love, their veggies. And if you are cooking brussel sprouts, roast them, don’t steam them with butter and brags.
Serves 4
2 handfuls of brussel sprouts
Olive oil
Salt
Pepper
Preheat the oven to 450 degrees. Meanwhile, trim and cut the brussel sprouts lengthwise. Toss them in a bowl with some olive oil (enough so the brussels are glossy, but not drowning), and a few pinches of salt and turns of pepper. Lay the sprouts on a cookie sheet or shallow pan so they lay flat in one layer. Roast in the oven for about 15 minutes (maybe more, I’ll time myself the next time I cook these). They are done when the edges are crispy, and they are a little soft to the touch.
Perfectly Roasted Brussel Sprouts
Eat your veggies. But first, know how to cook them so they taste good.
My parents taught me to eat, and eventually like, my veggies. We had large salads with every meal and artichokes were, and still are (but now I realize it’s just a vehicle for aioli) my favorite food . But then there were those nights when brussel sprouts would land on the table and I would throw up in my mouth (just a little) when I smelled them. There was something about their texture, and that taste, that just did not sit right with me. My parents are amazing cooks, but all they did to those pour flower buds was steam them up and add some butter and Braggs (all my Bolinas friends know exactly what I am talking about here. Braggs Liquid Amino Acid was a staple in every home in Bolinas. We put that and brewers yeast on just about everything).
It took a while for me to warm up to brussel sprouts. But now I love them. And today I know how to roast them. The outer leaves get all crispy. And the center is just the right softness. So, if you have children, teach them to eat, and eventually love, their veggies. And if you are cooking brussel sprouts, roast them, don’t steam them with butter and brags.
Serves 4
2 handfuls of brussel sprouts
Olive oil
Salt
Pepper
Preheat the oven to 450 degrees. Meanwhile, trim and cut the brussel sprouts lengthwise. Toss them in a bowl with some olive oil (enough so the brussels are glossy, but not drowning), and a few pinches of salt and turns of pepper. Lay the sprouts on a cookie sheet or shallow pan so they lay flat in one layer. Roast in the oven for about 15 minutes (maybe more, I’ll time myself the next time I cook these). They are done when the edges are crispy, and they are a little soft to the touch.
Serve and enjoy!