I had my first brussels sprout at the ripe age of 26 while lunching in the cafe of Adobe Headquarters in San Jose. The Adobe cafe reminded me of a Whole Foods Market deli – the best kind of tasty out there. I looked forward to each San Jose trip simply because of the perfect food and delicious espresso at Adobe. Anyways, these brussels sprouts were seasoned and grilled to perfection. Since then, I order them whenever they’re on the menu and make them frequently at home.
As I mentioned in my Trader Joes favorites post, I really like the shaved brussels sprouts at TJs. They are perfect for sautéing. The other way I like them is simply roasted.
Simple Brussels Sprouts
- Preheat oven to 450 degrees
- Wash and dry the brussels sprouts
- Cut them in half
- Toss them in olive oil and salt & pepper
- Spread brussels sprouts on a baking sheet
- Roast for 20 minutes, tossing every 5-10 minutes. Drizzle more olive oil if it seems that they are getting dry.
- When the brussels sprouts are cooked, broil on high for a few minutes to add some crisp.
- Serve immediately. Sprinkle with shaved parmesan cheese, if you’re into that (I am).
One of these days, I will have to venture out and try a new recipe. Here are a few recipes in my queue.