|I was hoping to channel Ina through this dish.|
My favorite Food Network chef is Ina Garten. I love everything about her. In fact, I want to be her. Not in a psycho, crazy way. Ina is just perfect. Her food is perfect.
I love every single recipe she makes. She always finds a way to make even the most disgusting foods (liver!) look scrumptious. That brings me to Brussels Sprouts.
The quintessential kid-hated food. I use to hate it when I was a child. My mom would buy a bag of frozen sprouts, then boil them and serve them to me in their stinkiest form. Blah!
But last year I garnered enough courage to try them and found the perfect way to cook them: roasting them. Now Brussels Sprouts are my favorite vegetable. They find their way into my plate every week.
If you don't like Brussels Srpouts, please give this recipe a chance. I hope you change your mind about them.
Here is the easiest way to roast them:
Take a little over a half pound of Brussels Sprouts out of the package. You may want to wash them, I didn't.
Cut off the rough, white stems. Remove any leaf that separates from the Sprout by itself.
Put them in your baking dish.
Sprinkle with salt and pepper. Drizzle with enough Olive Oil to give them a nice sheen. At this point you can a little lemon zest to give them a special touch. Totally up to you.
Using your hands, make sure the sprouts are covered with all ingredients and look shiny. Remove any leaves that may have separated after this step.
This is how the look after being in the oven for 25 minutes at 350 degrees.
Serve them immediately and enjoy!