Crispy Brussels Sprouts
I made these Crispy Brussels Sprouts with my 5-year-old daughter in mind. It is certainly a recipe to make when you are trying to convert vegetable hating children to vegetable loving children.
You see, I saw an opportunity. I noticed that whenever I turned my head from my plate of sprouts, my daughter had peeled off and eaten the salty and burnt outer leaves, leaving only the mealy middle for me to eat. She takes the best part!
So I designed this recipe so everyone eats only the best part. I chopped off the nub of the sprout and then peeled off the leaves one by one. When I got to the heart, I chopped it into 2-4 pieces depending on the size of the heart of the sprout. I tossed these tender leaves in olive oil and salt and pepper.
I realize this may sound like a great deal of effort to go through for some brussels sprouts, but I have no regrets. I watched as my daughter devoured a whole adult size portion, maybe more, with vigor. Her little brother ate his fair share as well, leaving not much for mommy and daddy.
My daughter announced that it was the best dinner she had ever eaten! But she did have one constructive criticism. She explained that the next time around, I could maybe make it just a little more burnt.
She also added that if I ever decide I don’t want to be a lawyer anymore, that I should become a chef. I love a lovingly biased opinion!
- 12 oz brussels sprouts
- ¼ cup olive oil
- Salt and Pepper
- Preheat oven to 425 degrees.
- Chop of the nub of the brussels sprouts and peel off leaves. When you get to the heart of the sprout, chop it in half or fourths depending on size.
- Toss sprouts with olive oil and generously salt and pepper.
- Spread out evenly over a large cookie sheet in a single layer.
- Bake for 14-17 minutes to desired level of burntness.