Gullible kid. But what could I do? The adults were smacking their lips, closing their eyes and “mmmmmm-ing” eating tiny green cabbages off their plates.
“How come they taste so good?” I asked.
“If you eat those Brussels sprouts you might find one with chocolate inside…” came the lip smacked answer.
I tried one. Then another. Then another, desperate now and dissecting each one leaf by leaf for the hidden treasure. They weren’t bad, but they certainly were not chocolate filled.
Now as an adult, I have tried Brussels sprouts again. No chocolate, again.
But there must be a way to make them taste better than this… Here is one result with lemon flavored olive oil, that has me closing my eyes, smacking my lips and “mmmmmm-ing” to my Brussels sprout hating friends.
“Try some, you might find one with chocolate inside….”
Oven Roasted Brussels Sprouts
1 Tablespoon Extra Virgin Olive Oil for roasting
2-3 Tablespoons soy parmesan cheese or vegan parmesan alternative
2-3 Tablespoons lemon, garlic or other flavored olive oil
1 Tablespoon balsamic vinegar
1 teaspoon creole seasoning
Cut Brussels sprouts off the stalk, if they have already been removed from the stalk, you might need to cut the end off closer to the head of the sprout. I slice them in half lengthwise (yes, I am still looking for hidden treasure), and cook them face down on a lightly oiled baking sheet 375 degrees Fahrenheit for 10-15 minutes or until they turn bright green (do not overcook). The secret comes after the sprouts are roasted and slightly caramelized. Toss the warm sprouts with soy parmesan cheese, lemon olive oil, balsamic vinegar and creole seasoning.