Now if my dear sweet Mother and Father were still with us and you told them that *I*, there VERY PICKY YOUNGEST PRINCESS (okay spoiled brat), LOVED Brussels Sprouts you would get your mouth washed out with soap for telling a lie. Even though, it’s actually the truth. Growing up there were not enough batons (I wanted to be a professional majorette even though I was chubby as can be and had the grace of a hippo), chocolate milk and barbie dolls you could bribe me with to eat these funky little green things. Brussels Sprouts is where my Squinched-Up-7-Year-Old-Girl-Yucky-Face evolved from.
We only ever had them twice a year – Thanksgiving and Christmas; never fresh, just frozen from the box and boiled in salted water. Once done they then swam in a vat of melted butter. Yeah, yum huh? Um, not! Well it wasn’t until about a year or so ago I decided to give them one final shot. I bought fresh ones and decided to saute them with some onions and bacon. I mean if it’s with bacon it has to be good, right? After tasting these, honestly it was love at first bite. Now mind you I still think the bacon had a lot to do with it so the next time I made them I left the bacon out and they were equally as fabulous!
This dish is so simple and you can either split them in half or leave ’em whole. The cooking time is pretty much the same and you end up with such an amazing flavor!
Well the other day when I was at Costco they had a 2lb bag for a few buck and they were HUGE! I had to get these. Last night as I made Mr. Fantabulous his dinner (pasta of course) I popped these babies in the oven with some olive oil, salt and pepper. Roasted them for about 40 minutes and when they were done drizzled on some butter that I had infused with garlic. That first bite….PURE BLISS! As I went to eat the 2nd one I decided to add some shaved parmesan on it. THAT pushed these over the edge from scrumptious to AWESOMETASTIC! Yes… new TKW word. LOL
If you were like me and turned your nose up at the thought of Brussels Sprouts and actually eating them on purpose and not as a form of punishment, I implore you to try them this way. These seriously are the best vegetable I’ve EVER had. And this, coming from the girl that created that Squinched-Up-7-Year-Old-Girl-Yucky-Face is a big deal!Print
- 1 lb Brussels s prouts, ends trimmed
- 2 small shallots (or 1 medium), sliced thin
- 3 tablespoon olive oil
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 2 tablespoon butter
- 1 tablespoon minced garlic
- 2–4 ounces shaved parmesan
- Preheat oven to 400F with the rack in the middle.
- Line a rimmed baking with foil.
- Trim the base off of the Brussels sprouts.
- If desired, cut in half length-wise. This is completely optional. I’ve made them both whole and split.
- Place the Brussels sprouts and shallots on the pan, drizzle with oil, salt and pepper.
- Using your hands gently coat the sprouts with the oil and seasonings.
- Place them cut side down and roast for 15 minutes. (only do this if you split them). If left whole, roast for 20 minutes.
- Using tongs, flip over and roast for another 15 minutes if split. If whole, roast for 20.
- Flip one more time and roast for 5 minutes if split, 10 minutes if whole or until fork tender.
- While the sprouts are roasting for the last 5-10 minutes, in a sauce pan over medium-low heat melt the butter.
- When the butter starts to foam add in the garlic and cook for 5-10 minutes or until the sprouts are down. Do not let this burn or brown.
- Remove the sprouts from the oven and plate.
- Drizzle the butter garlic sauce over top and garnish with the shaved parmesan.
- Serve warm.