Let me start by saying a few things….
1. I have never eaten Brussels Sprouts in my life until I made this recipe.
2. I actually had no idea what they looked like and had to read all the labels at the store to figure it out.
3. I also thought they were called Brussel Sprouts but they’re really called Brussels Sprouts…who knew?
Now that we’re all on the same page, let’s continue. Someone suggested that we sell Brussels Sprouts in our produce baskets, since I had never tried them, I thought I had better get some so I could figure out if they were really edible or not. I’ve always heard they were horrible but I’ve seen a lot of pinterest recipes lately so apparently someone is eating them.
Once I finally figured out what they looked like, I picked up some at Walmart and headed home to try out a recipe. I really couldn’t find one that was easy and basic so I combined a couple of recipes and eventually found something that I liked.
Turns out, I like Brussels Sprouts. Actually, I like them a lot. I could eat them all the time. They were THAT good and I they’re probably even better if you add in a little garlic or parmesan cheese but I kept it pretty basic.
Easy & Delicious Brussels Sprouts
Ingredients:
1lb Brussels Sprouts
2 TBS Olive Oil
Salt & Pepper
Directions:
Preheat the oven to 450 degrees. In a large bowl mix the Brussels Sprouts, olive oil and salt and pepper. Toss until well covered. You can add in crushed garlic if you’d like to give it an extra kick. Then, lay the Brussels Sprouts in a single layer on a cookie sheet. Bake about 25 minutes, test with a fork making sure they are tender before you pull them out.
Serve warm. They’re delicious!
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