Brussels Sprout-it-from-the-rooftops

Do you remember when Brussels sprouts had a bad reputation? I was never personally subjected to old-school Brussels sprouts–the canned, limp, olive-colored kind–and the agony children who came before us apparently had to endure. But until my twenties, the only time I heard about Brussels sprouts was in reference to a steaming, stinking cartoon of a vegetable that even your dog would try to hide in a napkin. The kind of loathed dinner item that would result in a reference to starving children in China.

But today, I’m here using the word “love” about Brussels sprouts. When I finally discovered their delights (at a restaurant in London, where a lot of butter was involved), it started a never-ending hunger for the things. They’re pocket-sized, they’re green, they’re like miniature fists that you could almost knuckle bump. And they’re one of my favorite side dishes, lip-smackingly delicious and super simple to prepare. They’re so simple that I’m almost embarrassed to list what’s about to follow as a recipe. But listen: if you haven’t already fallen in love with the little green gems, set aside your vegudices and whip up a few. If you don’t like them, you can send them to me. Or to those kids in China.

Brussels Sprouts, the good way.

1 lb Brussels Sprouts

2-3 Tbs Olive Oil

1/2 tsp Salt

1. Preheat an oven to 400F degrees.

2. Prepare the Brussels sprouts: Rinse them, then trim off the bottom stem. Remove any outer leaves that look tough. Slice each sprout in half.

3. Add the Brussels sprouts to a baking dish or sheet. Drizzle oil over them, and sprinkle salt. Toss gently with a wooden spoon.

4. Roast for 20-25 minutes, until loose leaves are dark brown.*

5. Test for seasoning, then serve hot.

*The darkly roasted leaves may look burned, but they’re actually the best bite of the whole dish.