A Speedy & Deceptively Impressive Recipe

A Speedy & Deceptively Impressive Recipe

I’m always so surprised when I hear people say they can’t cook – maybe it’s because I grew up watching my mom and then cooking myself, maybe it’s because my allergies gave me a different relationship with food, maybe it’s because I have an interest in cooking and food the way other people have an interest in sports but it never fails to take me off guard. I know there are tons of valid reasons people don’t cook but I do believe everyone should at least know how to cook a few simple things - it comes in handy when you need to impress a visitor, or, ya know, for basic survival skills.

One dish that is deceptively impressive and incredibly simple is roasted Brussel sprouts. Don’t judge them based on the repulsive pre-conceived notion your childhood lodged in your brain; cooked right they are delicious and insanely healthy for you.

You can use fresh or frozen, though if you like things on the firmer/crunchier side try to opt for the fresh! If you’re just stepping into Brussel sprouts I would also advise trying to find smaller sprouts so there’s a higher ratio of other ingredients to surface area of the sprout. For a time saver with the fresh you can even buy them ready to use so you don’t need to worry about cleaning them!

It is pretty much the exact same recipe whether you use fresh or frozen; the only differences being you need to defrost and drain the frozen variety before you use them and they may require a bit more time to crisp up.

Here’s the recipe:

Pre-heat your oven to 400 degrees and spray a baking sheet with non-stick spray.

Toss your Brussel sprouts in a few tablespoons of olive oil (I use only enough to coat, you can use what you like – just don’t go past the point of looking like a dressed salad or they won’t crisp up). Add salt, pepper & granulated garlic to taste and mix it all up to distribute evenly. Spread the seasoned sprouts in an even layer on your prepared baking sheet and place in the oven for 30 minutes or until they are browned to your liking. I take them out once they all have a good crisp and brown layer outside them.

Serve warm as a side dish or add cold the next day to a salad -  they are delicious in any way, shape or form!

Up your game with the advanced version of this recipe by cooking bacon until crisp prior to getting started; then chop it up and set aside until the Brussel sprouts are almost but not quite done cooking. Mix it in , right on the baking sheet to distribute the bacon evenly amongst the sprouts and let them finish together. One note with this version: be careful not to add too much salt to the Brussel sprouts when seasoning as the bacon will add a lot of salt on its own.

Enjoy!

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Unplugged: Digital Detox

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