“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.” ~ P. J. O’Rourke

As mentioned in the about me section – as a child, I was made to eat 3 bites of everything on my plate and I had to absolutely not like it 3 times before I was not made to eat it anymore. This, in turn, pretty much made me like most everything. Except for two things and after forcing these two down at three sittings, I would not eat:

1. Liver

2. Brussels Sprouts

I still will not eat liver but I LOVE Brussels Sprouts.

And they are supper duper easy to make.

Roasted Brussels Sprouts

  • Fresh Brussels Sprouts
  • Olive oil
  • Favorite seasonings (I use Lawry’s seasoning salt and Zoe’s Kitchen Seasoning)

Preheat oven to 400º.

Trim and cut smaller sprouts in half and larger ones in quarters.  Toss in a bowl with other ingredients, coat completely. Place evenly in one layer on a backing sheet lined with foil. Bake for 25 minutes, tossing once halfway through.

There you go! Feel free to change up spices/seasonings. Also great with garlic and/or onion.




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