Brussel Sprouts; Winter’s Go-To Vegetable

Brussel Sprouts; Winter’s Go-To Vegetable

Have you ever been stuck on one recipe? One way of preparing the same food item? Well I am stuck on oven roasting brussel sprouts.  I have been making them this way since Thanksgiving. 

I can hear a voice in my head (maybe my moms, maybe not) saying , “If you eat another brussel sprout you just might turn into one!”  Well, I’m not going to believe the voices in my head as brussel sprouts seem to be my vegetable du jour!  They are good for you and they have been in abundance this winter.  It is hard finding green veggies that are fresh and versatile during the bleak months of winter, so I had to attach myself to something.  I also began using various forms of kale a lot this winter.  Kale is everywhere right now, especially tuscan kale.

Right now, I am beginning to see Asparagus in the stores, and it is about time. Spring cannot be too far away, that is what I am thinking! I think I might be roasting these too- I actually placed them on the grill at one point last summer.  Yummy! Cannot wait to do that again!

Anyway- here is how I prepare my simple roasted brussel sprouts:

Cut the little beauties in half, drizzle with Olive Oil, sprinkle with coarse salt and black pepper and give them a good stir.  You can add a little cayenne pepper for a little kick too.  Place in your oven at 400 degrees F for about 15 minutes, giving a stir about halfway through.  Voila!

Above: I cut the brussel sprouts in half so they roast a little quicker!

Above: the brussel sprouts after being drizzled with olive oil and seasoned.

Above: these may look a little overdone-but they are not and I love a little crispiness on some of the sprouts!

This is about as simple as it gets but you can jazz them up in a variety of ways; red pepper flakes, lemon juice and lemon zest, bits of bacon or pancetta, pomengranate seeds, the list goes on and on.  These little green vegetables are really versatile. 

What has been your favorite veggie this winter?!

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