Why do these poor little guys get such a bad rep?
I can think of far worse vegetables that look much scarier. (Eh hem…Mr. parsnip.)
I’m pretty sure the urban myth that brussels sprouts are inherently repulsive was started by a bitter, vegetable hating child who infiltrated the minds of all his peers.
And thus, the dreadful brussels sprouts movement began.
Totally made that one up.
See? They really are a pretty awesome veggie if you ask me!
I can’t deny my love for them no matter how much others might despise them. I think I might look forward to brussels sprouts as much as I do pumpkin in the Fall.
That may have been a teensy bit of an overstatement, but either way I adore them.
A few years ago I was in a store when I spotted them on the shelf and they were being sold on their totally awesome looking stalks! I begged my mom to get them, mainly because I wanted to waltz out of the store lookin’ fly with my giant brussels sprout stalk.
It worked. I looked oh so fly and got to enjoy my first ever brown sugar brussels sprouts that day. Mmhmm.
Crispy Lemon Parmesan Brussels Sprouts
2 cups brussels sprouts, halved
2 cloves of garlic, minced
2 tablespoons olive oil
Juice of half a lemon
3 tablespoons parmesan, grated
1/2 teaspoon pepper
1/4 teaspoon salt
Preheat oven to 400 degrees.
Line a baking tray with foil. Toss brussels sprouts with olive oil, garlic, salt and pepper and spread out on tray. Roast in oven for 20-25 minutes, turning over half way.
Remove from oven and squeeze lemon juice over the brussels sprouts. Sprinkle with parmesan cheese and serve.
Did I mention how much your Thanksgiving guests would looove these?
From the Little Yellow Kitchen,