Brookside Brussel Sprouts

It occurred to me that in yesterday’s post, I mentioned Brussel Sprouts (and Finally Five’s love of them), but I didn’t tell you how I make them.

Let me preface by saying that in my youth, I would have gone without food – starved, in fact – if my only option was to eat brussel sprouts.  I used to try to feed them to the dog (under the table).  To my horror, the dog wouldn’t even eat them, which also meant that I was totally busted for trying the covert operation.

Suffice it to say, it is only recently (with this recipe) that I have fallen in love with brussel sprouts.

I need to forewarn you that when you make these, husbands and children tend to gobble them up.  So, I would encourage you to make a big batch (Silver Lining)!

Brookside Brussel Sprouts

Ingredients

• Brussel Sprouts
• Olive Oil (Lucini)
• Kosher Sea Salt
• Pepper

Instructions

• Cut the brussel sprouts into quarters (keeping the outside skins that fall off when you cut them)
• Spread sprouts evenly on a baking sheet (so that they aren’t stacked on top of each other)
• Pour about 1/3 c olive oil on the sprouts (they should be glistening, but not swimming in olive oil)
• Salt and pepper to taste (I tend to have a pretty heavy hand in the “to taste” department)*
• Bake at 350 for about 45 minutes.  The KEY is that they are really cooked all the way through.  They will be a very dark color when done.

* An added option is to sprinkle with garlic salt.  This is a yummy option, if you like garlic!

When I made them yesterday, I prepped them with the olive oil, salt and pepper and let them sit for a ½ an hour while I visited with a friend (usually I prep them and pop them right into the oven).  Well, this batch was especially good because they were a little chewy due (I think) to the fact that I let them sit with the ingredients on them prior to baking them.

Hope you enjoy this SL recipe!