Brussel Sprout Magic


Dear Dad,

I wish you weren’t so turned off by brussels sprouts, they’re really pretty good.  In fact, they are better than pretty good, they’re really good.  All those years of turning your nose up at them at Thanksgiving when Cousin Karen would bring them seems silly now.   In fact, I like them sauteed with bacon or even served up with Greek yogurt at DC favorite Zaytinya. 

But, dad, they are also good simply roasted.  Here, let me show you.
Love, Carly

True story friends, up until a few years ago I had never tried a brussels sprout.  If you were like me, or my sister up until this past weekend, it is time for a change.  I love this as an easy, low maintenance side dish that requires no effort after prep time.  We served it with out Hanukkah party, but its a mainstay throughout winter when they are in season.

Roasted (Parmigiana – or not) Brussels Sprouts
A bag of brussels sprouts (the quantity depends on how many you’re feeding
A drizzle of olive oil
A sprinkle of salt and pepper
A shaving of parmigiana, optional
 First things first, rinse off all of those little mini lettuce heads.  TO be fair, they just look like heads of lettuce, the flavor is far more rich and intense.  Now its time to prune the sprout, or head, or whatever, it’s time to peel leaves off of the green ball in your hand…

You might notice that there are some weird/yucky/unappetizing black blemishes or dots on the outside leaves.  Fear not!  You are just going to rub back the leaf and then rip it off.  Each sprout will shrink in size a bit, but it’s okay.  It will be pretty again soon.

Ta Da!

Then you’re going to cut the brussels sprouts into thirds.  Insider secret, if after peeling off ugly leaves there is a bit of a white “stem” you can cut that off too.


With all of your sprouts laid out on a piece of parchment paper on a cookie sheet, give them a gentle drizzle of olive oil and a sprinkle of salt and pepper.  Bake in oven at 350 degrees for 40 minutes.  Check after 30, I like mine a little browner, if you’re wanting gold then 30 minutes should be just right.

Here is some extra flavor magic: sprinkle on fresh grated parmigiana, or some truffle salt, or perhaps both.  Delicious!

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