Once again, I’m presenting you with these tasty cruciferous veggies, so I needed to intrigue you with a title that would make you say, “Whaaaaaa?” I’ve got your attention! Eggggcellent Brussels sprouts! Often overlooked for their bad rap, these little guys are so misunderstood. They’re quite tasty and good for you! I promise.
Sometimes, less is more, and this would be the case. I think we’ve become too accustom to drenching our vegetables in butter, sauces, spices, etc. This is by far the tastiest and easiest way that you can cook brussels sprouts. Some grocery stores will sell them on the stalk this time of year, so if you can find them, this is the way to go. Just stick them in your fridge (covered with a plastic bag or two) and hold off picking them off the stalk until you are ready to cook them. They will be much fresher and sweeter this way.
2 lbs of brussels sprouts, preferably on the stalk, washed, outer leaves peeled, ends trimmed
Safflower oil for drizzling (about 3-4 tbsp)
Sea salt and freshly ground pepper to taste
Preheat the oven to 400 degrees F. Clean and trim the brussels sprouts. Place them in a single layer on a rimmed baking sheet and drizzle with safflower oil. Sprinkle with salt and pepper, then toss ‘em well to coat. Bake for about 30 minutes, or until the sprouts are tender and slightly browned.