It occurred to me that in yesterday’s post, I mentioned Brussel Sprouts (and Finally Five’s love of them), but I didn’t tell you how I make them.
Let me preface by saying that in my youth, I would have gone without food – starved, in fact – if my only option was to eat brussel sprouts. I used to try to feed them to the dog (under the table). To my horror, the dog wouldn’t even eat them, which also meant that I was totally busted for trying the covert operation.
Suffice it to say, it is only recently (with this recipe) that I have fallen in love with brussel sprouts.
I need to forewarn you that when you make these, husbands and children tend to gobble them up. So, I would encourage you to make a big batch (Silver Lining)!
Brookside Brussel Sprouts
- Brussel Sprouts
- Olive Oil (Lucini)
- Kosher Sea Salt
- Cut the brussel sprouts into quarters (keeping the outside skins that fall off when you cut them)
- Spread sprouts evenly on a baking sheet (so that they aren’t stacked on top of each other)
- Pour about 1/3 c olive oil on the sprouts (they should be glistening, but not swimming in olive oil)
- Salt and pepper to taste (I tend to have a pretty heavy hand in the “to taste” department)*
- Bake at 350 for about 45 minutes. The KEY is that they are really cooked all the way through. They will be a very dark color when done.
* An added option is to sprinkle with garlic salt. This is a yummy option, if you like garlic!
When I made them yesterday, I prepped them with the olive oil, salt and pepper and let them sit for a ½ an hour while I visited with a friend (usually I prep them and pop them right into the oven). Well, this batch was especially good because they were a little chewy due (I think) to the fact that I let them sit with the ingredients on them prior to baking them.
Hope you enjoy this SL recipe!