Brussels sprouts have a bad reputation,especially with kids. While they may not be anyone’s favorite (yet) they can be a delicious addition to any meal with just a little bit of work!
When I first tried cooking these little buds I got the smallest ones I could find, boiled them into submission with a healthy dose of butter, and enjoyed them…well enough. The problem was I was the only one willingly eating them. Both my husband and kids didn’t really care for them so I tried a different approach.
There are few vegetables that aren’t spectacularly delicious when roasted…so yummy! Well, the sprouts where yummy to me. Once again, my family would begrudgingly put the required spoonful on their plate and complain the entire time they’d eat that ONE bite. They were fine with the crunchy, spicier outside of the sprout, it was the compacted leaves at the core they just didn’t want.
Well, that can be easily fixed! When you roast Brussels spouts you usually cut off the stems and then half, or quarter them. By adding one extra step to my prep work I had the pickiest eater of the bunch saying, “Those were actually good.” Read the recipe below to find out what I did!