What To Do With a Brussel Sprout!

I never even saw a Brussel Sprout until I was in my teens. At that point in my life, vegetables were something to either avoid or craftily hide before  escaping the dinner table. I asked a friend once what Brussel Sprouts tasted line and he grimaced and said, “They taste like nasty, little cabbages . . . only worse!”

After years of marriage, I found a recipe that called for Brussel Sprouts and decided to try it . . . and the family loved them!

Although I have several ways to prepare them these days, my go to recipe is simple and tasty – never a problem with leftovers! Simply put, you trim the sprouts removing the wilted leaves and stem, slice them in halves or quarters (Your call here!) and put them all in a big bowl.  Splash in about a quarter cup of olive oil, salt, pepper, and any spice or herb you have in your cupboard that sounds good. I also put in a tablespoon of nutritional yeast for the mild cheesy taste it imparts. Add a tablespoon of either cinder vinegar or  Balsamic vinegar. Toss the sprouts so they are coated with the oil and spices, etc. and place in a baking dish. Bake at 350 degrees until they are browned around the edges and tender.

The ending result should look like this:


2 thoughts on “What To Do With a Brussel Sprout!

    1. Ever since we ‘discovered’ them, they show up on the dinner table often. I even like wedges put in the vegetable soup. Still, for me, the best way is with olive oil, garlic, salt, and pepper.


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