Sit. Stay. Good blog.

I am in love, and thy name is Brussels sprouts. That’s right. Brussels sprouts.

I mean, just LOOK at these things:

Have you ever seen a pan of vegetables that looks so delicious in your life?

I know what you are thinking. You’re thinking that you will never try to cook Brussels sprouts because Brussels sprouts are disgusting. You’re right – Brussels sprouts ARE disgusting – if they are FROZEN and BOILED into that nasty, smooshy, bitter mess you think of when you think of Brussels sprouts. Those Brussels sprouts are a travesty against nature. Those Brussels sprouts are just wrong.

But… when they are FRESH and ROASTED, they are not just good – they are heavenly. Sweet, savory, tender… my mouth waters just thinking about them. Roasted Brussels sprouts are one of the best foods on earth. They are simple to prepare, incredibly good for you and delicious.

To wit:

Roasted Brussels Sprouts
Servings: 4
Weight Watchers Points: 2

1 1/2 lbs. Brussels sprouts, cut in half with stems and outer leaves removed
1 Tbsp. olive oil
1 clove garlic, minced
Olive oil cooking spray
2-3 shallots, cut cross wise into 1/8-inch thick slices and separated into rings (about 1 cup)
Salt and pepper to taste

Preheat to 400 degrees.

Toss Brussels sprouts with olive oil, salt and pepper. Add a couple of spritzes cooking spray if you need to. Spread out in 1 layer in a large, shallow baking pan. Roast, stirring occasionally, until tender and browned, about 25 to 30 minutes.

While sprouts roast, heat a large skillet over medium high heat. Add garlic and shallots to pan with a spritz of cooking spray over high heat. Season with salt and pepper and cook, stirring occasionally, until shallots are golden brown, about 5 minutes.

When sprouts are done, mix shallots and sprouts together in skillet and heat through. Serve immediately.

See? How easy is that?!

When we’re in a rush, I omit the garlic and shallots completely and just go for roasted sprouts with lots of salt. If we don’t have shallots, a diced red onion works really well. Throw a splash of red wine in there just for fun. There are so many variations with this dish you are bound to find a flavor combination that works for you. Lemon is one option. So are chestnuts. Oh, and for those who must do so, you can even add in some bacon. Or leeks. Or maple syrup. I think you see what I’m getting at.

So please – before you cast judgement over the Brussels sprout based on someone’s horrific abuse to the vegetable, try them the right way and then decide if they are really worth your scorn. Hint: they won’t be and you will love them, too.