Dear Roasted Brussels Sprouts

Dear Brussels Sprouts,

You are now my favorite vegetable. I feel you are often misunderstood and hated by those who have not grown to love you like I do. I’m sorry that Nathan doesn’t like you anymore because I insisted we have you for dinner too many times in a row. He no longer lets me choose vegetables when we are at the grocery store because of my obsession with you. I think he’s jealous.

Love always,

Former Veggie Hater

Okay. I know it’s stupid to write a love letter to a vegetable. There is no need to point that out. However, I’ve never really liked vegetables that much. So, imagine my surprise when reading through a few blogs one day, I saw Brussels sprouts and actually thought they looked good. I asked Nathan to help me make some and I’ve been in love ever since.

This is not your grandma’s brussels sprouts. I’m not even sure I had ever tried a Brussels sprout in my life. But, I knew I hated them. That’s just how I do things — I hate food for no reason sometimes and I’m okay with that.

I often make these for our guests so I can convert them to be a Brussels sprouts lover like me.

I have to admit that the older I get, the more vegetables I like. Is this normal? Here’s a short list of formerly hated veggies that I now consider friends:

• Cabbage — Not the slimy boiled kind.
• Asparagus — Fresh, not canned.
• Green Beans
• Sweet Potatoes
• Squash
• Cucumbers

I can’t believe I used to hate these things. I think you will like Brussels Sprouts too if you give them a chance. Here’s how I make them:

Ingredients:

• Brussels Sprouts
• Olive Oil
• Salt
• Pepper
• Balsamic Vinegar
• Parmesan Cheese Optional

Heat oven to 400 degrees or get your grill really hot! You can slice the Brussels Sprouts in half or leave them whole. If they are big, I cut them in half. If they seem pretty small, I leave them whole. The picture above was a mix of big and little ones — so I did a mixture.

Coat Brussels Sprouts with olive oil. Add salt and pepper to taste. I treat them like French fries and salt them pretty good. Add a splash of balsamic vinegar and mix it all around. I like to let them set for a few minutes.

Grill method — Skewer the Brussels Sprouts and place on the grill until they start to burn a little bit. Turn them a couple of times to ensure that all sides get some direct heat.

Oven method — Lay Brussels Sprouts out on a cookie sheet and place in 400-degree oven until. Turn them a few times to ensure even cooking. Let them cook until browned a bit in places. I like to let mine over-cook a little bit.

Note: If Brussels Sprouts are really big, I put them in a covered bowl and heat them in the microwave for two minutes before I put them in the oven or on the grill.

Salt, sprinkle with parmesan cheese if you dare, and go write your love letter to Brussels Sprouts.