Did you know that Brussels Sprouts is plural? But most people are in a hurry and say/write Brussel Spouts, because the double plural sounds weird. Or at least it does to me, just saying.
So Brussels sprouts look like little mini cabbages and incidentally, are in the cabbage family. They are chock-full of vitamins A & C and folic acid and I think they taste a lot like broccoli (my favorite vegetable!)
This is the first time I’ve ever made (or eaten) Brussels Sprouts, but I assure you, it won’t be the last. I decided to treat them very simply and roast them in the oven while I baked a chicken. By roasting them (and cooking them with another food) it cut down on the cabbage-y smell that can come from cooking Brussels Sprouts. I’d love to say that my son ate these, unfortunately he was still down with the flu, so there was no way. However, my husband and I enjoyed them very much.
Roasted Brussels Sprouts
Recipe from Simply Recipes
1 lb Brussels sprouts, rinsed and trimmed
½ tbsp minced garlic (3 cloves)
1 tsp lemon juice
2 tbsp olive oil
½ - 1 tsp coarse salt
Preheat oven to 400 degrees.
Trim Brussels sprouts, removing stems and any discolored leaves. Place in a zip lock bag and toss with garlic, lemon juice, and olive oil.
Place Brussels sprout mix in a roasting pan and sprinkle with salt & pepper. Place the Brussels sprouts on the top rack of the oven.
Cook for 15 minutes and stir. Cook for another 10 minutes or until tender throughout and browned on the outside.