By Jeannette Ordas of Everybody likes Sandwiches
I was always a picky eater as a kid. I didn't like whipped cream, icing, or tomatoes. But I really loved spinach, cabbage and brussels sprouts. So I don't quite understand when I hear that there are people out there who don't love brussels sprouts. I mean, I learned to love frosting and tomatoes, so how come someone can't get over the cutest little vegetable ever?
I was always a picky eater as a kid. I didn't like whipped cream, icing, or tomatoes. But I really loved spinach, cabbage and brussels sprouts. So I don't quite understand when I hear that there are people out there who don't love brussels sprouts. I mean, I learned to love frosting and tomatoes, so how come someone can't get over the cutest little vegetable ever?
Crazy people, that's who.
Maybe The Haters grew up with mushy, stinky sprouts and if that's the case, I might suggest they try this recipe immediately. It's spicy and salty and it almost feels like a treat....a very healthy treat!
I made these as a part of our Thanksgiving dinner last month, but they're so good I've been making them almost weekly. And since Thanksgiving is coming up this weekend in the States, I figured I just had to share. Just be careful to watch them so they don't get a too brown - like I managed to do in these photos (oops!). No harm done, a singed sprout is a-okay with me....it's called caramelized and that's fancy.
Spicy Roasted Brussels Sprouts
1 lb brussels sprouts
2 tablespoons olive oil
1/2 - 3/4 teaspoon sea salt
1/2 teaspoon aleppo pepper (or 1/4 teaspoon cayenne pepper)
Preheat oven to 400F.
Trim the sprouts by cutting off the stem end and peeling back a layer of leaves. Cut any large sprouts in half. Soak sprouts in a bowl of cold water, giving them a good shake so that any dirt falls to the bottom of the bowl.
Scoop out the sprouts and dry them with a clean tea towel. Place on a cookie sheet and drizzle with olive oil. Use your hands to roll the sprouts around so that all the sprouts get evenly coated. Sprinkle with salt (I like to be generous here) and the aleppo pepper or cayenne.
Bake for 30-40 minutes, giving the tray a shake once or twice, until crispy and tender. Serve immediately.
Maybe The Haters grew up with mushy, stinky sprouts and if that's the case, I might suggest they try this recipe immediately. It's spicy and salty and it almost feels like a treat....a very healthy treat!
I made these as a part of our Thanksgiving dinner last month, but they're so good I've been making them almost weekly. And since Thanksgiving is coming up this weekend in the States, I figured I just had to share. Just be careful to watch them so they don't get a too brown - like I managed to do in these photos (oops!). No harm done, a singed sprout is a-okay with me....it's called caramelized and that's fancy.
Spicy Roasted Brussels Sprouts
1 lb brussels sprouts
2 tablespoons olive oil
1/2 - 3/4 teaspoon sea salt
1/2 teaspoon aleppo pepper (or 1/4 teaspoon cayenne pepper)
Preheat oven to 400F.
Trim the sprouts by cutting off the stem end and peeling back a layer of leaves. Cut any large sprouts in half. Soak sprouts in a bowl of cold water, giving them a good shake so that any dirt falls to the bottom of the bowl.
Scoop out the sprouts and dry them with a clean tea towel. Place on a cookie sheet and drizzle with olive oil. Use your hands to roll the sprouts around so that all the sprouts get evenly coated. Sprinkle with salt (I like to be generous here) and the aleppo pepper or cayenne.
Bake for 30-40 minutes, giving the tray a shake once or twice, until crispy and tender. Serve immediately.
