Up until a couple of weeks ago, I didn’t particularly care for Brussels sprouts. I thought they were disgusting. Pungent and repulsive, even. Just the sight of them in the produce aisle made me nauseous. But only because the first time I tried a Brussels sprout, I nearly puked. Thankfully, after learning about their health benefits, I opted to give them another try. And guess what? It turns out I do like Brussels sprouts! Just not when I’m eating them while they’re still in the form of a miniature cabbage. Because eating them that way seriously disturbs my gag reflex. Yours too? No? REALLY? Well.
ROASTED BRUSSELS SPROUTS (GF)1 pound Brussels sprouts1 tbsp olive oilSalt and pepper, to taste1 tsp minced garlic, optionalPreheat oven to 400˚F. Line a large baking sheet with parchment paper; set aside. Place the Brussels sprouts in a large bowl, cover with water and let soak for 15-20 minutes. Drain water and dry the sprouts. Using a sharp knife, slice the Brussels sprouts 1/4″ thick and place on the prepared baking sheet. Transfer all straggling pieces, as well; scatter them around the Brussels sprouts. Drizzle with oil, then sprinkle with fresh salt and cracked pepper. If you want a hint of garlic, sprinkle with minced garlic. Bake at 400˚F for 10-15 minutes. Serve immideately.