Neither one of my parents grew up eating brussels sprouts.
It’s probably one of those dishes that my parents learned to eat during the army years.
When we were growing up, my mom steamed the brussels sprouts then dressed them with oil and vinegar. Kind of like a salad. I always thought of them as baby cabbages.
We like them roasted, but brussels sprouts are also good steamed or grilled. Try adding a bit of parmesan cheese.
Roasted Brussels Sprouts Recipe
- 8 large brussels sprouts
- 2 tablespoons olive oil
- Salt & pepper to taste
- Put about 1 teaspoon olive oil on baking sheet or cast iron frying pan and spread to coat the entire pan. Take outer leaves off brussels sprouts and cut off stem if there is one. Wash brussels sprouts and cut in half. Brush both sides of each half with olive oil.
- Place on baking sheet or pan cut side up. Salt and pepper to taste. Turn over and put cut side down. Adjust seasoning. Roast at 375°F for 30 minutes or until brown and tender.