The Kitchen Diary – Roasted Brussels Sprouts

Raise your hand if you love Brussels sprouts! Me, me me!

Interestingly, I didn’t eat my first Brussels sprout until I was in my 20’s because my mom didn’t care for them so therefore they never ended up on our supper table. I just assumed they were terrible and slimy (my mom’s description) so it never crossed my mind to buy them.

Fast forward to a fancy steakhouse date years later and there they sat on my plate tempting me to try. They didn’t look slimy or terrible. They looked perfectly roasted and golden brown. So I gently pierced one with my fork and took my first bite. Crispy on the outside and slightly soft and dense on the inside. It was love at first bite. I was officially converted to Team Brussels sprouts!

Fun Fact: Brussels sprouts are particularly high in protein, vitamin C and vitamin K when compared to other green vegetables. In fact, just one serving provides the daily requirement of both vitamins!

Bon Appétit!

– Summer

Roasted Brussels Sprouts 

Ingredients:
1 pound Brussels sprouts
3 tablespoons good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder

Instructions:

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Slice length wise in half.
3. Toss them in a bowl with the olive oil, salt, pepper, garlic powder making sure to coat all sides of sprouts.
4. Pour them on a sheet pan and roast for 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
5. Sprinkle with more kosher salt (I like these salty like French fries!), and serve immediately.