Tuesday, March 10, 2009

A Small Victory

Yet another post without a photo, but I just had to write about this. Yesterday, I acheived a victory of monumental proportions, the likes of which I have never seen before.

What glorious event could have possibly happened to warrant such a photo-less post and such a joyful reaction?

Well, ladies and gentlemen here it is. A miracle.

I made my husband brussels sprouts for dinner, and I will never forget the next seven words that came out of his mouth.

"I would rather eat these than fries."

I couldn't believe my ears! This coming from my husband, who like many people, despises brussels sprouts, actually said he would rather eat this as a side dish than a delicious golden fried potato! I almost fainted right then and there. It is one of the biggest compliments I had ever received about my cooking.

How did I cook these infamous brussels sprouts, you ask. The amazing thing is, they were not my Brussels Sprouts Gratin, all drowned in heavy cream and dotted with proscuitto (as delicious as it is). They were just plain ole Roasted Brussels Sprouts. So simple and so delicious. I had to agree with him. They were so yummy I took what little leftovers we had to work for lunch today. I can honestly say these will probably make an appearance on my dinner table very, very often from now on.

Now, I understand why the Brussels Sprout has gotten a bad reputation. People have been preparing them wrong! Make them tonight following this very simple method, and I promise you will change your mind. There is a reason there is no photo.... they were gone way too fast.

Roasted Brussels Sprouts


  • 1 lb fresh brussels sprouts
  • 3 tablespoons olive oil
  • kosher salt and black pepper

1. Preheat your oven to 4oo degrees and prepare your brussels sprouts by cutting off the knobby, white end and slicing them in half.

2. Put the sprouts into a bowl, and toss them with the olive oil, salt, and pepper. Pour them onto a sheet pan.

3. Place the pan in the oven and roast for 15-30 minutes (depending on the size of your sprouts; mine were quite small so they roasted quickly). Shake the pan every 5 minutes or so, and keep an eye on them. You want them dark and carmelized, but not burnt.

4. Take them out of the oven, taste, and salt them again lightly if necessary. You want them salty, like french fries. Enjoy!


  1. This is the only way I've ever had Brussels sprouts and I love them! Try them paired with red potatoes and a apricot-stuffed pork roast. Recipe at Tested Tried and (Almost Always) True

  2. Hi Sarah,

    Well, I've read about roasting brussel sprouts several times but after hearing your story about your husband, I'm ready to try it!