Growing up, I was one of those weird kids who loved vegetables. Well, except cooked carrots. Unless they were chopped up really small, I was never a big fan. And even now, I still think carrots are a million times better raw.
My friends, on the other hand, were a lot more picky, and their most hated vegetable of all was actually one of my favorites – brussels sprouts. It’s not surprising considering their rather strong taste and the fact that parents always seemed to steam brussels sprouts and serve them plain. That’s asking a lot of your kids.
Brussels sprouts need a little dressing up. A drizzle of oil, some salt, and they most certainly need to have the bitter stems trimmed off. That step is half the battle.
My current favorite way to prepare bussels sprouts is to chop them in half, coat them in a mixture of olive oil, Braggs, maple syrup, and crushed garlic, and then roast them until they’re tender. The maple syrup is key here, as it caramelizes to create the perfect combination of savory and sweet.
But more than the actual brussels sprout halves, I love the stray leaves that fall off in the process and bake up into crispy, flavor-packed bites. So, the last time I found myself standing over the stove, picking out all of the crunchy little pieces and trying not to burn my fingers, I had a very exciting thought. Why not make an entire pan full of crispy, baked brussels sprout leaves?
This was one of the best ideas I had all last week, which is either really impressive or really lame, depending on how much you like brussels sprouts. (I’m going with impressive.)
|Crispy Roasted Brussels Sprouts||
You’ll want to keep a close eye on the brussels sprouts after about 5 minutes in the oven. There is a fine line between perfectly crispy and burnt.