26 Nov Roasted Brussel Sprout Leaves
I remember the first time I had brussel sprouts as an adult. I was visiting my friend Erica’s family’s house just after the holidays and she had failed to tell her mother that I didn’t eat meat, after she had cooked what looked like a Thanksgiving dinner.
Her mom–being the sweetheart that she was–then decided that if I didn’t eat meat, one vegetable just wouldn’t be enough so she cooked me a variety of different colored veggies so that I would get all my nutrients. I saw that one of the veggies sitting on the table was brussel sprouts…the last time I think I ate brussel sprouts was when I was forced to at some point as a kid and I remembered hating them. But after all of that trouble, I couldn’t not eat something made especially for me.
So I took a helping of all of the veggies, including the brussel sprouts, and I was so surprised…these things were delicious! Whew…
Fast forward 10 years and brussel sprouts have come back in a big way; they are all over fancy menus, and I love it. I had them once as “roasted leaves” and it was one of my favorites, so I came home and recreated it. Now I’ve managed to use this recipe to transform many friends into brussel sprout lovers as well.
Brussel sprouts are another cruciferous veggie that is really good for your hormones and who doesn’t need a little more green in their diet? This recipe takes a little time to prep, but it’s pretty freakin’ simple and totally worth it. Technically, this makes about 4 small sides, but usually I eat at least 2 servings with some protein for dinner, so you may need to double it if you’re cooking for more than 2.
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