This side dish is so easy to make I’m not even sure it warrants a recipe. I don’t remember ever having brussel sprouts when I was little — it doesn’t seem like something my Grandpa would eat — but I discovered them last year and roasting them is actually very delicious.
I made these as a side dish for tortellini on Monday evening. By the time Mike walked in, the trio was already sitting at the table, and loudly lamenting that they dislike brussel sprouts. Mike, who barely touches a vegetable himself, told them they were good and tried one. And actually ate it. This, my friends, is legendary. Sure, he doesn’t love them — but he ate one and commented, “They aren’t bitter like I remember them being as a kid.” Baby steps.
Anna ate one. Clara ate half a breadstick as her entire meal — and then ended up in the front room having a snack after her siblings were in bed because her belly hurt from not eating — and Bo — well, we won’t even talk about Bo. Let’s just say he didn’t eat it.
Personally, I think these are delicious. They are quick and easy to throw together for a side dish for anything from chicken to pasta. And as the lone vegetable eater in the house, I’ll make them for myself since they require very little prep work. If you like vegetables (unlike the rest of my family) then you’ll like these. Promise.
- 10-12 brussel sprouts, cut into fourths
- olive oil
- black pepper
- Preheat oven to 350 and line a baking sheet with foil. Place cut brussel sprouts on the sheet and drizzle with olive oil. Season with pepper and salt to taste. Roast for 15-18 minutes.
- *** Also great sprinkled with a bit of Parmesan cheese ***