After decades of fearing these delicious, little pods, Coach and I discovered a few years ago that we absolutely love Brussels sprouts when they are cooked just right.
For us, that means roasted on high heat for a shorter amount of time to seal in a little juiciness and a whole lot of flavor.
Here are the steps we use:
- Rinse Brussels Sprouts, trimming tough ends, and slicing each pod in half.
- Toss sprouts in a gallon-sized Ziplock bag with 2 Tbsp. of Olive Oil, 1 tsp Salt, 1 tsp Pepper, and 1 tsp Original Mrs. Dash until they are thoroughly coated with oil and seasoning.
- Spread sprouts evenly on a large cookie sheet, trying to keep them in a single layer.
- Roast at 425ºF for 15-20 minutes or until the outer leaves are starting to toast.
Serve as a side dish to any meal…my favorite is with a fat and juicy steak, but they also go well with pasta, chicken, salmon, pork chops, or shrimp.
Trust me: they are worth trying!
With love and hugs,
Ashli
Leave a Reply