Three Pouts for Brussels Sprouts

Strolling the aisles of the grocery, my eyes scanned boring broccoli and crowd pleasing peppers, but I wanted to try something different. I threw a bag of brussels sprouts into the cart, despite Gray's skeptical look.

I called my sister to ask how to fix them. I knew she really likes them, and the one time I tried to cook them in the past, they were terrible. Stealing her foolproof technique, I was pleasantly surprised to find out how much I like them too!

Nora was not so impressed, and Gray was equally unenthralled. Lily fed hers to Tibby. Bubba said he liked a few, but no more than four.
I have made them several times since, even though everyone else seems to be brussels pout about it.

So you can try for yourselves, here is my sister's flawless preparation of Brussels Sprouts:

  1. Steam the sprouts for a couple of minutes, until they are just getting hot.
  2. Dump them on a baking pan.
  3. Drizzle with olive oil, salt, pepper, and a tiny bit of garlic powder.
  4. Bake at 375-400* until the outside is just starting to get brownish and crispy.

Voila. So easy and yummy!

*A note on the temperature:
I usually make these when I am baking honey mustard chicken or pork chops in the oven for dinner too. I just cook the sprouts at whatever temp I am using for the meat. Varying temperatures don't seem to affect the deliciousness.

Love and peace, Rachel


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