Tuesday, October 16, 2012

Challenge Week 3: Brussels Sprouts


Oh my gosh you guys. Green. Veggie. Heaven.

I kid you not! For a veggie that matched the caliber of broccoli in the school age yuck fest, I CANNOT believe how stinking delicious these teeny tiny baby cabbage are. Seriously, my veggie hating husband requests this dish ALL THE TIME now.

So here it is! sprouts

Preheat oven to 300ish. Slice brussels sprouts in half. Coat the bottom of a baking dish with olive oil and then lay the brussels sprouts in the pan flat side down. Salt and pepper them lightly.

Stick em in the oven.

In a little bit, like maybe ten minutes or so, flip the brussels sprouts over. Cook until they are lightly brown around the outside edges.

I like to sprinkle them with a little bit of parmesan cheese, but they are fantastic without it.

Eat a lot of them.

SO easy and these little buddies stay fresh in the fridge for several days so they are now a staple at our house. YUM!!

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