Brussels Sprouts!

Due to poor photographic skills, skipping video issues, and studying (in earnest) for the GMAT, I've been remiss in posting. I'm hoping to get all my grad school apps in by New Year's, so I probably will be posting less frequently until I get those in. Forgive me!


In other news, it's brussels sprout season and I couldn't be happier. I was never introduced to them as a child I think because of some traumatic experiences when my dad was young. I'm lucky that I tried them after my tastes got a little more refined. But then again, I didn't eat anything as a kid, so I probably wouldn't have held it against them too much if I didn't like them.

Brussels sprouts are a bitter greens that much like ever other bitter greens can be absolutely disgusting if they aren't cooked well. But my, oh, my, are they grand when they're done right. Tonight, Chad cooked some up and they were just divine.

1. Preheat the oven to 400 degrees.
2. Halve the sprouts and lightly toss with oil, garlic salt, and pepper.
3. Spread out in a cassarole dish or on a cookie sheet.
4. Cook them for 20-30 minutes depending on the size, stir them ever 10-15 to keep them from sticking.
5. Devour!

It's pretty much the same recipe as roasted asparagus, and for me it hits the same spot. Baked just right and they are so tender and crispy and salty you won't be able to resist them. I can't wait to make some more!