Those mini green heads of cabbage never appealed to me growing up. They ranked as low as lima beans in my opinion back then. Now, however, I feel like their number one fan. So imagine how surprised and thrilled I was to discover that my kid gobbles up Brussels sprouts like they're going out of style. I attribute that to the way I cook them - sliced in half and roasted with a light coating of olive oil (you can also try olive oil infused with herbs, especially rosemary), a sprinkling of salt, a pinch of pepper, and a liberal amount of chopped fresh garlic in a 350-degree oven for about 30 minutes. Then, voila, out comes an irresistible caramelized, crispy concoction you can eat like popcorn or get fancy-ish and incorporate into dishes like pasta, frittatas, pizza, and more.
Recently I served the fam roasted Brussels with spaghetti and lentils, which provide a nice source of protein. The combo turned out to be a huge hit. It was even good the second day cold, right out of the fridge.
When I cook, I like to build big flavor and to that end I tend to use ingredients like garlic, herbs, vinegar, dressings, etc. For this Brussels sprouts dish, I used chopped onions during the roasting process and that added a whole other dimension of flavor - very tasty! I warmed up pre-cooked, packaged lentils from Trader Joe's on the stovetop and mixed in about 2 tablespoons of pre-made pesto from Whole Foods. I also splashed on a little red wine vinegar and olive oil dressing from Joe's. Before tossing everything together, I coated the cooked spaghetti (note about making pasta: always add a tablespoon of olive oil to the boiling water to prevent the pasta from sticking to itself after it's drained - my sis taught me that trick) with more dressing. I then threw everything into a big bowl, stirred it up, sprinkled on some grated parm and the masterpiece was complete. Easy, healthy, simple ingredients.
Here are some pics . . .