brussels sprouts

Ah, Brussels sprouts. I have really grown to love these tiny, cabbagy veggies. Back in the day, I only knew them as mushy things that come in a frozen state and smell like feet. Once I found out about fresh, raw "sprouts," I was converted. Plus, do you know how they grow?

How cool???

Anyway, I buy them whenever they're on sale (because that's usually how I grocery shop) and I love to roast them! This time, I'll start with roasting, and then put my spin on the decadent braised sprouts we had at Thanksgiving. Don't think about calories. Don't do it. ;-)

It's all about the green!

Begin by rinsing your sprouts. How lovely and fresh!

Depending on the size of your sprouts, you'll want to first trim off the brown stem and then halve or quarter each sprout. They are a little tough, so the smaller you cut them, the less cook time required.

I quartered most of mine because they were pretty large. You'll get a good feel for this as you begin cutting. If leaves fall off as you're working through, keep them! They'll get golden brown and crispy and you will eat them right off the pan!

Evenly spread your pieces on a baking sheet and evenly coat with EVOO, salt and pepper. Of course, you can add spices to your liking. Give it a good toss with your hands.

Roast your pan of sprouts at 450 for 30 minutes, turning about half-way through. If you want to eat the roasted sprouts, you may want to cook them longer.

Now, this is a perfectly acceptable (and delicious) way to eat Brussels sprouts, but if you want to kick it up a notch, continue below. I didn't add photos because it would make you so hungry that you wouldn't be able to stand it. That's why. Definitely not because I forgot to take any. Nope.

In a medium pan, melt butter, then add and heat heavy cream (or, if you're me and don't have heavy cream on hand, almond milk) until it just begins to bubble. Dump your roasty, toasty Brussels sprouts carefully into the mixture and incorporate. At this point, you may season with more salt and pepper or anything else that tickles your fancy.

Reduce the heat and cover, stirring occasionally. Once a majority of the liquid has reduced and you're lefty with soupy sprouts, take them off the heat and serve by plating the sprouts and pouring the creamy mixture over the top. Guaranteed love!

Enjoy and please let me know your favorite way to prepare Brussels sprouts!

Be well,

M