This was originally posted on October 22, 2012 on Cooking for Seven. I enjoyed these so much last fall, and I'm excited to roast up another batch.
Perhaps I have been spared a bit of the usual hatred for Brussels Sprouts by the simple fact that my mom didn’t cook them much when we were kids. Of course I’d heard so many bad things about this leafy green that I somehow had it in my mind that they were gross and to be avoided.
Then I saw beautiful pictures of roasted Brussels Sprouts floating around the web. They didn’t looks so bad. In fact, they looked pretty good, delicious even.
So I purchased a small bag from our local health-food store and roasted them up. They. Were. So. Good. It is my firm belief that roasting will transform nearly any vegetable into something scrumptious (perhaps with the exception of beets).
These little veggies pack a pretty good nutritional punch as well. Just one cup provides over 100% of your daily intake of vitamins K and C. Perfect for a pregnant me.
If you are an avid Brussels Sprouts hater and have never tried roasting them, may I suggest purchasing a small bag and giving it a try. There’s not much to lose, and you may find that you love (or at least don’t hate) them.
Note: this is a method, not a recipe with specific ingredient amounts. Tailor it to your own tastes!