Ok…so ‘famous’ may be a bit of a stretch. They are famous in very small circles. Namely anyone that has been to my house for the holidays. Not to brag, but I create a new brussel sprout convert EVERY time I serve them. They are so simple to prepare, so healthy, so delicious. Begone mushy, stinky veggies - these are NOT your momma’s brussel sprouts (unless you’re me…these are literally my mom’s brussel sprouts…I got the recipe from her).
(1 hour prep, serves many)
2 stalks brussel sprouts (If you can’t find stalks, don’t fret; regular bagged brussel sprouts will turn out just as delicious, as long as they’re fresh, bright green and firm to the touch)
1 cup olive oil
1 tbsp oregano
1 tbsp basil
1/2 tbsp garlic powder
1/2 tbsp onion powder
Salt & pepper to taste
(Or…skip all of these spice measurements and apply Jane’s Crazy Mixed-Up Salt.
Preheat the oven to 425F. Rinse the brussel sprouts and break off the stalk. Trim the stem end, and cut in half length-wise. Toss in a high-rimmed baking or roasting pan. Drizzle olive oil over the sprouts and toss. Add spices and toss. Put uncovered pan in the oven for 45 minutes, flipping the brussel sprouts once half-way through roasting time. You’ll know the sprouts are done by the golden brown tones and crispy outer leaves. Remove from oven, allow to cool and enjoy!