It’s sort of a “rite of passage” for kids to hate Brussels sprouts and then “grow in” to eating them as adults… or so I thought. When I worked as a server in a restaurant during my college years, I can’t tell you how many adults asked to substitute the Brussels sprouts served with a New York steak during our winter menu.
Turns out, what kids (and apparently, some adults) don’t know is how delicious these little guys can be…especially when roasted and crisped, and served with tasty things like pancetta, parmesan, and balsamic. I’ve been experimenting with Brussels sprouts while the weather turns colder (not the emphasis on “cold-ER”, as I live in San Diego and it never REALLY gets cold) and feel the urge to tell the world just how delicious these can be.
I purchased my first “round” of Brussels sprouts from the supermarket, and they were just $1.99 a pound. A pound easily fed myself and my husband.
As it turns out, these little guys have quite an interesting history. The predecessor to the Brussels sprout was popular with the Romans, and today, the largest producer of this vegetable is not Belgium, but the Netherlands (followed by Germany). French settlers brought them to Louisiana in the 18th century; eventually, they found their way to California, where they thrive in the cool temperatures of the Central Coast. Thomas Jefferson grew them at Monticello.
The most common way to serve Brussels sprouts is by roasting them. Personally, I love them crispy, with a little char around the edges. And it doesn’t hurt to throw in a little bacon or pancetta for some salty deliciousness!
My recipe for roasted Brussels sprouts is quite simple and serves as a base for other recipes. Try adding a balsamic glaze, some blue cheese, or some shaved parmesan cheese to spice up this side dish. Or, if you’re trying to watch your weight in anticipation of the upcoming holidays, stick to my recipe.
Roasted Brussels Sprouts Recipe
You will need:
2 lbs Brussels sprouts
1/4 red onion, chopped into large pieces
1 garlic clove, sliced
2 tablespoons olive oil
salt and pepper
If the Brussels sprouts are fairly large, cut them in half.
Combine all ingredients in a bowl and toss.
Lay onto a baking sheet and cook at 450 degrees F for 25 minutes or until the Brussels sprouts achieve the crispiness that you desire.