I find that many people are divided about their likes and dislikes with food. Texture is a big deal. Some prefer more or less spice. But one food seems to really divide people and that’s brussels sprouts. People seem to love them, hate them or won’t try them. This is definitely a case of depends on how you prepare them. No one likes anything cooked to bitter mush, which is what some people remember them tasting like as a kid. They are overcooked or boiled and lifeless.
I’ve shared a favorite brussels sprouts recipe before for brussel leaves. However you don;t always have time to peel. This year I’ve been making a quick roasted brussels sprouts recipes that are enticing people not ask for an actually try (and enjoy) brussels sprouts.
First there was a “feast” at my son’s school. This was very cute as each child brought in a favorite recipe to share with the class. They each got up and told why they brought the dish, when they usually eat the dish and if there was any significance to their family. They are next making a poster with the written recipe with a photo of them with their dish. Recipes had to be approved by the teacher first because otherwise we would have all been eating our favorite family desserts only. My son asked me to make stuffed grape leaves and while I loved the suggestion I was short on time. Next he asked for brussels sprouts. I loved this idea because I am always asking people to try them. And in the class there were a few kids (and adults) who tried them for the first time. Especially cooking for babies, getting to be there for a first bite is so fun. It’s still fun for me if it isn’t babies.
The sprouts were eaten, with the exception of about 5 pieces, and my daughter polished those off in the car on the way home from school. We had a potluck for my son’s tae kwon do that night and wasn’t sure what to bring. It’s always a lot of pizza and desserts. We decided to head to the store for more brussels sprouts and I made them again for that night. It is not even the holiday yet and I made two batches in one day. I thought my kids would be burned out on these, but my daughter asked yesterday, “Can you make brussels sprouts for Christmas?” Sure I will.
Roasted Brussels Sprouts
Choose small firm compact heads with tight fitting leaves that are bright green in color for the freshest taste.
1 lb. brussels sprouts
¼ cup Parmesan cheese
2 tablespoons olive oil
1/4 teaspoon black pepper
½ teaspoon rosemary sea salt
Preheat oven to 425 degrees. Line a baking sheet with foil. Trim bottoms of brussels sprouts, but keep leaves intact. Cut each sprout in half lengthwise. Place sprouts in a plastic bag or bowl with oil and toss to coat. Place sprouts on baking sheet, sprinkle with salt and bake for 12 – 15 minutes, turning halfway through. Bake until outside leaves begin to brown and crisp, and inside is fork tender. Sprinkle with cheese and serve warm.