I am well aware that a post with the words “brussels sprouts” in the title isn’t going to receive the most pins on Pintrest, the most “shares” on Facebook, or even the most page views. Admittedly, I pinned this recipe from Perry’s Plate 1 year ago, according to my Pintrest. I even bought a bag of shredded brussels sprouts from Trader Joe’s a month or two ago with the intention of making this recipe. Why didn’t that happen? Because I didn’t have enough courage to make them before the fresh vegetable went bad.
But today, I finally did. I finally had the audacity to try brussels sprouts! Why do I use such a bold word like audacity? Because I have for a long time turned my nose up to vegetables. Growing up I used to stick to carrots (with dip, of course), corn, and potatoes as my list of vegetables. Today that list has expanded extensively–but still needs some work.
In college, Lauren and I used to go to the grocery store once a week and force ourselves to try one new vegetable or fruit. From that little game, I learned that I like green beans, pears, kiwi, pea pods, spinach…the list goes on. But not asparagus–bad experience, but Lauren really did try! 🙂
Today, I can officially add brussels sprouts to that list.
What new vegetable or fruit will you try this week? What about these…
Crispy Roasted Brussels Sprouts
By April 7, 2014Published:
- Yield: 2-3 Servings
Expand your taste buds and try this yummy way to eat your vegetables!
- 10 ounces Brussels sprouts trimmed and sliced thinly (Or, TJ's shredded)
- 2 tablespoons olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tablespoon lemon juice freshly squeezed
- 1/4 cup parmesan cheese shredded
- Preheat your oven to 400 degrees.
- On a medium to large size baking sheet, spread out your brussels sprouts. Add garlic, oil, salt, and pepper. Mix the sprouts until well combined. Spread into an even layer.
- Roast the sprouts for about 20 minutes, stirring every 8-10 minutes.
- When crispy to your liking, remove from heat. Transfer to a serving bowl, sprinkle with lemon juice, and garnish with parmesan cheese.
- Course: Side Dish
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