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Tasty Brussels Sprouts

Every now and then I get a craving for Brussels sprouts – ironic because when I was younger
I hated them and absolutely refused to eat them. When I was little, my mom and I battled over veggies – primarily spinach and the dreaded sprouts of Brussels. She had her work cut out for her because I was a feisty kid and a very picky eater.

But to be fair, it was the late 70’s/early 80’s and she wasn’t cooking either veg in the most appetizing of ways. She was boiling them. YUCK. FTR: Brussels Sprouts are high in flavor and loaded with vitamins and nutrients, but those suckers need to be prepared properly.

Times have changed, my palate has matured and I embrace Brussels sprouts with gusto! One of my favorite ways to make them is simple and quick – check it out.

Simple Brussels sprouts recipe

  1. Preheat oven to 425°
  2. While the oven is heating, wash and dry about a pound (maybe a pound and a half) of sprouts, then spin them in a salad spinner to get rid of any excess water, and then pat them down again with a paper towel.
  3. Slice the sprouts right down the middle – cutting off the stem end if you are so inclined, and place in a large mixing bowl.
  4. In another bowl, mix 1 to 2 tablespoons of extra virgin olive oil, with 1 to 2 tablespoons of balsamic vinegar, plus a large clove of chopped garlic.
  5. Add sea salt, paper flakes, cracked pepper, and the juice from a freshly squeezed lemon wedge.
  6. Whisk the mixture into a frenzy, then drizzle the mixture over the bowl of Brussels sprouts, stirring gently until all the sprouts are coated.
  7. Then spread the mixture on a baking pan spread and roast until tender – about 20-25 minutes, then eat!

Hope you enjoy!

Also: for more tasty Brussels sprout recipes, click HERE.

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