How To Rock Brussels Sprouts In Three Simple Steps

I know what you’re thinking, but hear me out.

We tried brussels sprouts once – maybe twice – and they were bitter and nasty. And if my husband can’t cook something, it can’t be cooked. So we quit them.

But Sunday dinners at mom’s have a way of getting off tha hook sometimes, and last week she busted out the sprouts. (In truth, a kind neighbor – whom mom suspects is really just trying to make sure she eats, still – bought too many, and unloaded a few handfuls on mom. Bought too many brussels sprouts? Highly unlikely, but …)

Mom did her research, though, and they turned out delicious.

So delicious that I bought a pound of them two days later to make with dinner.

It’s this easy: 

1. Cut them in half, length-wise.
2. Toss them in some oil, with a little pepper and garlic salt (to taste).
3. Spread them on a baking sheet and roast at 400 for 30 minutes. (Not a second longer)

Of course, by the time I got home with my pound of sprouts I realized I was out of both black pepper and garlic salt. I tossed mine in oil with some onion powder.

Still delicious

Two epic secrets about brussels sprouts:

1. Do not. Overcook. The sprouts. Undercooked or overcooked makes them bitter. I think I actually roasted mine for 28 minutes. When you start to get close, keep an eye on ’em.
2. In light of Epic Secret Number 1, try to buy sprouts that are all about the same size. The little ones will cook a bit faster, so if they’re all different sizes, you’ll have random, bitter sprouts. No one likes random, bitter sprouts.

They’ll get black and crispy on the edges, but that’s okay.

I hereby issue the brussels sprouts challenge! Try this, and then come back here and tell us how it went. Don’t be shy about your newfound love for brussels. Tell us what the kids thought.

Anyone else have a trick to brussels sprouts? Share!