For the love of cruciferous
When I was 7 my mother made me eat 2 Brussel sprouts as part of our Thanksgiving dinner. It was horrible and I remember it like it was yesterday. Shortly after I was sick for 7 days and even made a trip to the hospital. I vowed to never eat another Brussel sprout again and was convinced for nearly 15 years that they were simply evil and the reason for my stomach flu. I suppose it was like getting drunk and then sick on rum and never being able to even smell it again without those horrible memories.
Well there is a happy ending to my story. I love Brussel sprouts and any cruciferous veggie for that matter now. No longer do I fear boiled cabbage rolls or soggy broccoli because I’ve learned the secret. Roasted veggies, this is how to bring out the sugars and hold on to the texture while using herbs and salts to enhance the flavors. Gone are the days of boiling veggies to a mushy mess and then pouring the vitamin rich water down the drain. My mother is a fabulous cook but…..this is how it was done.
I know I’ve done roasted veggies before but Brussel sprouts deserve an encore. Extremely low in calories, extremely filling and full of everything good. Such a bad reputation for such a tasty vegetable.
Start by trimming the woody stock from the Brussel sprout. Slice it in half and discard any wilted or brown outer leaves.
Line a baking sheet with tin foil and spray with Pam. Place your sprouts on the sheet and then liberally spray them with the Pam (or you can toss them with olive oil). Sprinkle with lots of lemon pepper and place under the broiler until leaves almost start to burn. I like mine al dente because during the week I will re-heat them in the microwave.