No offense to my parents, who I love dearly, but their culinary tastes have only recently started to blossom. While my mother has always been an excellent cook, the vegetables that frequented our dinner table were usually corn and potatoes. How very Iowa of us. There were also overcooked broccoli and string beans. Maybe the occasional sweet potato if they were on sale and it was around Thanksgiving. And asparagus served in the same steamed way.
However, as we aged and my tastes have matured, my parents have also become quite the foodies. My mother even makes her own sushi! Though a curry dish will probably never cross their table.
One vegetable I can remember my parents agreeing that they would never force us to endure was the hated brussel sprouts. What kid doesn't hate brussel sprouts?! It is as though all 80's and 90's pop culture conspired against this poor sprout to ensure children everywhere hated it! Even if they never tried it!
I was 27 years old when I had my first encounter with "this dreaded sprout." Lucky for me, I loved them! As with all other vegetables in my life, my favorite way of eating them is roasted!
I've even convinced my parents to eat them! Don't I get some life bonus points for that, Karma?
Simply Roasted Brussel Sprouts
1 lb Brussel sprouts, cut in half
1 tbsp olive oil
salt and pepper
1. Preheat your oven to 425 degrees.
2. Coat brussel sprouts with olive oil and spread out onto a cookie sheet. Sprinkle with salt and pepper.
3. Bake for 20 minutes and check to ensure that the sprouts are browning. You can leave them for a few more minutes if they need more browning. Flip and bake for a few more minutes.