Here’s a phrase I’d never thought I’d write: “Man, I could sure go for some brussels sprouts right now.”
I never had brussels sprouts growing up. They were as exotic and mysterious to me as so many other staples of the average American household –casseroles, peanut butter and jelly sandwiches, meals eaten without rice… all so baffling and alien. Naturally, I made it my mission to expand my horizons by seeking out these foods. Soon, casseroles were just a potluck away, PB&Js were the perfect dorm-room snack, and, hey, of course burgers and fries are a meal, it’s right there in the name: Happy Meal. Yet, brussels sprouts never made it on my menu.
So it was for some 35 years until, last winter, Ben and I were walking through Whole Foods and I saw them: brussels sprouts still on their stalks. They looked exactly like the sleigh bells one might have to play were she stuck doing auxiliary percussion during marching season in high school band. [Not that I would know that. How would I know that?]
Superfan of Xmas, novelty instruments, and impulse buying that I am, I demanded we buy them immediately, even though I had absolutely no clue whatsoever what they tasted like or how to cook them. And that’s how I fell in love with roasted brussels sprouts, my current favorite after-work snack.
Anywho, here’s how I ended up cooking them and still cook them today:
- 1 lb. of brussels sprouts, fresh or frozen. [Protip: You can find packets of frozen organic brussels sprouts in most grocery stores, and Whole Foods will often have fresh ones packaged and pre-sliced in their produce section.]
- 2 tbsp of ghee. You can also use olive oil, if you prefer.
- 5-7 whole, raw garlic cloves
- Salt and freshly ground pepper, to taste.
- Pre-heat oven to 400°
- Prep your brussels sprouts: Thaw, if frozen. Clean and remove outer leaves/stem, if fresh (not pre-packaged).
- Melt ghee.
- Chop brussels sprouts in half and place into large mixing bowl along with whole garlic cloves.
- Pour melted ghee over brussels sprouts and garlic. Toss gently.
- Add salt and pepper and continue to toss until everything is lightly coated in awesome.
- Place sprout halves cut-side down onto a lined baking sheet.
- Put ’em in the oven.
- Wait for 20 minutes.
Boom. Easy and delicious. I tend to make a great big batch each time in the hopes of saving some for the next day, but none have ever survived the first. So, I can’t tell you how they keep in the fridge. However, I will say that they reheat very nicely in a pan with a smidge of extra ghee.