Recipe #3: Roasted Brussel Sprouts

Tonight I made Stromboli again per Ryan's begging. I made it smaller but still overstuffed it accidentally. At least it was good!

Now if you're like me, you'll try new things but don't necessarily like all the wonderful things God has made. I'm thankful others do though. I really don't like meat especially if it's irony, anything stinky, and cabbage. Although I must try at least two bites of everything, sometimes my own rule is hard.

Brussel sprouts are a cabbage and therefore I don't like them. I've been trying to find a way to like them and now I have a recipe that allows me to love them! I do something very similar with asparagus so I thought it might work with brussel sprouts and it did.

I made roasted brussel sprouts after our stromboli feast to eat while we were watching The Office. 3/4 cup is only 13 calories!!! Canaan was even enjoying them. So eat'em up.

Roasted Brussel Sprouts
1 1/2 cups brussel sprouts
2 to 3 T olive oil
1/2 to 1 t sea salt
1/2 to 1 t pepper

Preheat oven to 400 degrees.
Wash brussel sprouts.

Cut ends off.

If needed, peel off any yellowing, browning, wilting or loose outer leaves.

If they are large, you can always cut them in half or quarter them at this point.
Add olive oil,

Then salt & pepper.

Stir well to coat, then arrange on a pizza stone or pan. No need to grease.

Roast 35 to 40 min. If desired, for consistency toss or turn occasionally (I don't).
When they're done, they should be crispy on the outside and done in the middle. Add more sea salt at this time if needed.
They're great as a side dish or late night poppers!


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