Here’s what I’m thinking. If this recipe can get a wiggly toddler to ignore two dogs and sit down for a bowl of brussels sprouts (the sleepy great dane on the left belongs to Meeker’s parents. His name is Sergeant Charlie Blue. Adrienne calls him CHARLA-BARLA), you should probably give it a chance. Mmmkay? It only takes about twenty minutes, start to finish. Sure, your house will smell bad for a couple of hours, but think of all the health benefits.
Actually don’t. I don’t even know the health benefits of brussels sprouts. We’re just going for taste here, folks, and they taste good.
the best brussels sprouts
- 1 lb brussels sprouts
- 1 T olive oil
- 2 head garlic (peeled and cut goodfellas style – sliced thinly)
- salt and pepper
- 2 T parmesan cheese, grated
- juice of half a lemon
Preheat the oven to 425 degrees.
Discard the outside leaves of the brussels sprouts, and cut the bottom root off. Then chop them roughly. (I had very small sprouts, and I cut them into quarters. If you have large ones, you might cut them into eighths)
Then drizzle them with olive oil and put the thinly sliced garlic on top of the sprouts. Sprinkle with salt and pepper and pop them in the oven for 10 minutes.
Remove the sprouts, sprinkle them with the cheese and roast another 8 – 10 minutes. Finish them off with the lemon juice and enjoy!