Diamond in the Rough


Now how many of you would put Brussels sprouts on your "never, never, never in a million years" list? 

Shame on you.  Don't be a hater.  These forlorn cabbages have been mistreated and abused for years.  Abandoned and left in the far corners of the freezer- only to be used in times of severe famine and under desperate measures.

What a sorry life they've had.

For their many years of ridicule and scorn they have been pining away, waiting for someone to realize their full potential- to recognize them for what they are.

Diamonds in the rough.

Yessir.  These bad boys have become my. favorite. veggie.  Not kidding.  Not even a smidge.

They have pushed aside broccoli and spinach (my other two toppies) and oddly became my new love.  In the kitchen, that is.  For all those of you who have had the mistreated, misused, misinterpreted version I apologize on behalf of all Brussels sprouts everywhere. 

You don't know what you're missin'. 

Quite frankly, if you've had a nasty sprout it is likely because you did not have it the proper way: fresh (not canned), slowly roasted (not overcooked), and sprinkled with cheese.

Did the cheese part spark your fancy?  Because, I mean really, anything with a good dose of cheese can't be bad right?  That's what gives children the incentive to eat the second most dreaded greenery, broccoli.

But only a dab'll do ya.  If the Brussels sprout is cooked properly, you only need a light sprinkling of cheese, preferably freshly grated Parmesan, to make it shine.

So let's get started redeeming these suckers, shall we?

Roasted Brussels Sprouts

-1 to 1.5 lbs fresh Brussels sprouts
- 3 Tbsp olive oil
- 3/4 tsp salt
- ground pepper (to your liking)
- 1/2 to 3/4 cup freshly grated Parmesan cheese

1. Preheat oven to 400 degrees F.
2. Cut off the ends of the sprouts and pull off dead or yellowed outer leaves.  Cut sprouts in half.  Place discarded ends & leaves in one bowl and halved sprouts in another.  Dump the discarded pieces in the garbage.  Mix halved sprouts with olive oil, salt, and pepper in their bowl, stir to combine.
3. Place sprouts halved side up on a greased cookie sheet and roast 35-40 minutes, until crisp on the outside and tender on the inside (take a taste test why dont ya??).
4.  During the last 5 minutes, take sprouts out of oven and sprinkle Parmesan over top, and a pinch more salt if needed.  Place back in oven for remaining 5 minutes.
5.  Take out and serve- YUM YUM YUM.

Here they are, cut and ready (I put them on a pan first to make them look nicer for your viewing pleasure but you will simply put them in a bowl to mix with oil, salt, and pepper.  It's all about presentation here folks.

Who could hate these cuties?  Adorable, I tell you.

Get your oil and either sprinkle it right onto the pan or mix them together in a bowl, your choice.

Sprinkle with salt and pepper.


Bake at 400 for 40ish minutes- taking out just before serving to sprinkle with Parmesan.  Place back in oven to let the cheese melt a bit.  Take out again and serve it up.

Now really.  This is perfection on the plate and in the tummy.  Greenery doesn't get any better than this.

I triple dog dare you to try it.  You will be forever sorry you didn't discover their magnificence sooner.  But no worries, you can always make up for lost time.

And pssst, for the record, even my 21 month old son devours these.

Just sayin'.


Christina said...

I'm so glad you did a post on these! I've been wanting to try them for a while, but didn't know quite where to start.

I was beginning to tire of our regular veggie rotation. This will do just the trick! Thanks, Abby!

Janet said...

I LOVE brussel sprouts. Largely underestimated. My sister found your blog and thus, so have I. I will be back....:-)

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