When I lived in Santa Barbara, I fell in love with Farmers’ Markets. The fresh fruits and vegetables inspired me to become a better cook. One of the sellers there convinced me to try Brussel sprouts. I never had them before so I had no personal history to deter me. That being said, I must admit that I had some bias due to the larger pop culture association with these sprouts as being “icky.” I can’t even pinpoint where I heard that Brussel sprouts were bad. It must have been one of those childhood vegetable myths that circulate. Anyway, she told me that Brussel sprouts were delicious and easy to cook; just roast them.

Roasted Brussel Sprouts

Prep time 5 minutes, Cook time 25-35 minutes

Ingredients

• 1.5 pounds of Brussel Sprouts (I like to select “smallish” Brussel sprouts), remove stems and any loose or damaged leaves
• 3 tablespoons of olive oil
• 1 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 cloves of garlic, leave skins on
• 2 teaspoons balsamic vinegar

Directions

Preheat oven to 400 degrees F. Place a sheet of aluminimum foil over a baking sheet. Put Brussel sprouts and garlic cloves on baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Use your clean hands and mix together. (If you are anti-hands and pro-dishes, you can always do this step in a mixing bowl and then pour onto your baking sheet).

Bake for 25-30 minutes. At the 15-minute mark, shake the pan to evenly cook your Brussel sprouts and better estimate your finish time (The size of your Brussel sprouts will affect the cooking time so adjust accordingly). Bake until golden brown. Then, pour your Brussel Sprouts and garlic into a bowl, drizzle with balsamic vinegar, and have your mind blown. You’ll be converted and want to rewrite those prejudicial childhood stories about “bad” vegetables.