A year ago, if you had asked me to eat a brussels sprout I would have laughed at you. But my great friend, Jess, knows how to cook so well that I will try anything she puts in front of me. In November of 2011 we set out to make some dinner over a fire the night before the Tough Mudder. One of the things Jess brought to prepare was brussels sprouts. She cooked them, I tried them, I loved them.
From that day until this day I have eaten roasted b.sprouts at least once a week (often a few times). They are just so tasty!
Seriously, try them. If you don’t like them – great – but you don’t know yet, do ya?
Easy roasted brussels sprouts
- 1 bag brussels sprouts
- 1 T olive oil OR cooking spray
- ~1 T mustard
- pinch salt
- pepper to taste
Do this: preheat oven to 400 degrees. Cut off rough end of sprouts and rinse; remove any leaves that have fallen off in the process (if you put these in to roast they burn very quickly). Spray with cooking spray or drizzle with oil; add mustard, salt and pepper and toss until coated lightly. On a sprayed or lined baking sheet, spread out sprouts so they are not touching.
Cook for 10 minutes, stir and cook for abut another 10 minutes or until sprouts are slightly browned.
I love dipping them in BBQ sauce and eating them with turkey muffins and “fried” zucchini chips!