So, literally 37 seconds ago, I learned that Jason Rubacky has never, ever tasted a brussels sprouts. How is this possible?
(Let me forewarn you, I am pulling out my rarely used soapbox and standing up on it.)
Brussels sprouts are GOOD for you. Not only that, they are amazingly tasty. Their leaves, when roasted, turn lightly cripsy with a really delicate, nutty flavor. In fact, the only bad thing about them is that they are called brussels sprouts and not something more trendy, like “baby organic cabbagettes.” They are not stinky, and they are not mushy, unless your grandma boiled them down to a soggy greenish mess.
As such, Jason Rubacky, I am forcing you to eat your veggies. Here’s a really simple recipe that you absolutely can’t muck up. Godspeed.
1 lb brussels sprouts, stems and dark outer leaves removed, and quartered
1/4 t thyme
1/2 T salt
2 T olive oil
Preheat oven to 400° F. Toss the brussels sprouts with oil, thyme and salt. Spread the sprouts in an even layer on a baking sheet. Bake for 15 minutes, or until the leaves are brown and crisp, then flip for an additional 15 minutes.