I think it was about 2 years ago when I first bought a few Brussels sprouts to figure out if I like them or not. I figured I like cabbage so the smell shouldn’t bother me too much and also, they’re not supposed to smell bad if cooked properly 🙂 Luckily, I was spared of the yucky smell since I found a roasted Brussels sprouts recipe (part of the south beach diet I believe) that resulted in absolutely delicious sprouts! That was the moment I fell in love with these cute little cabbages and I have been ordering and cooking them quite often. Trader Joe’s has the actual stalks on sale now and I couldn’t resist buying one, even though it was quite a few sprouts! I figured I can make a batch of my favorite recipe and then also experiment with other recipes 🙂 The ingredients bellow are for my healthier version, but you can either opt to make them more decadent by adding more butter, gorgonzola cheese and/or bacon/pancetta or make them vegan by using olive oil instead of the butter.
Ingredients (serves 2 – 3 as a side dish):
- 3/4 – 1 lb Brussels sprouts
- olive oil for brushing the pan
- 2 Tb melted unsalted butter
- salt and pepper to taste
- 1/4 cup chopped pecans
Preheat oven to 375 – 400 F (I used 375F in my convection oven). Brush a baking dish with olive oil. Cut the Brussels sprouts into quarters keeping the tiny leaves that fall off since they will turn into nice crispy chips. In a medium sized bowl, mix the sprouts with the melted butter and generously season with salt an pepper. Shake/mix them until uniformly covered in butter and seasoning. Arrange the sprouts in the baking dish in a single layer. Sprinkle the chopped pecans on top.
Bake until the sprouts are tender and the outer leaves are crispy and golden-brown (~ 30 minutes). Serve warm! These are so good, that sometimes I just have a bowl as my whole dinner 🙂
Are you Brussels sprouts lover or hater? 😉