Take brussels sprouts. Please.
Brussels sprouts "...contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin."
And Lord knows, it's tough to get your daily dose of sinigrin—in.
They're just disgusting. In every way.
Or so I thought.
Until one day recently, while hurtling along the metaphoric holiday highway, I was served some very yummy brussels sprouts. I can't even remember where.
It was an epiphany. Brussels sprouts? Good? Who knew?
And like the addict I am, I needed more. Fast.
So, in order to deflect attention from the fact that I have absolutely no shame when it comes to self-promotion, I humbly offer you this recipe that I found while scouring the Internets that I guarantee will turn you into a brussels-sprouts fan, too.
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black,[Ed.'s note: Seriously, they should seem burnt.] when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
*Tagline courtesy Bolder.