Brussel Sprouts

Now, before you wrinkle your nose....hear me out.

Growing up, I NEVER had brussel sprouts. Maybe I did but just don't remember? But really, that was a veggie that I think my parents didn't like, so why torture us kids?? Either way, I've always had a bad way with this veggie, I think just because I'd never had it the RIGHT WAY. I'm here to share with you a secret about this hated "sprout" and maybe you too can become a believer!! (I'm eating them right now as I blog BTW....)

I had these roasted at my mother in laws home a month or so ago. My sister in law Heidi and her hubby Sam brought them over to share with everyone. Everyone tried a quarter of a roasted Brussel sprout pretty much and for the most part, they didn't like them. I however LOVED them and kept sneaking little bites here and there. I was SHOCKED that I like them. Well over the weekend my husband picked up my bountiful basket with which I had ordered an "extra"....an all veggie pack...which was stuffed with tons of really great unique veggies. Brussel sprouts were in there and I was actually REALLY REALLY excited to see them. I called Heidi today to get the low down on how she made them so great. Here is what she does:

dollop of Dijon or brown mustard
Olive oil....enough to make the consistency like mayo (mine was a little runnier)
Salt and Pepper

Thats it! It really is 2 ingredients if you use salt and pepper as a freebie!

To prepare the sprouts, just cut the root end off about a quarter inch, and then cut them into quarters themselves if they are large, or halved if they are small. wisk mustard and olive oil together and add salt and pepper. Add sprouts and stir till all sprouts are covered.

To roast, there are two ways: you can use a regular oven and roast on 400 degrees for about an hour. (I will warn you, I did enough for my lunch today, and I only needed roast them about 30 min...keep your eye on them) OR, you can use one of those little ovens you have on your counter....I don't know what they are called.....cause I just use my oven. LOL You would only need about 20 min in there. Convection oven?? is that what its called?? anywho.....

With mine, I had several layers fall off in the mixing process...so I pulled those out when they got toasty brown and had a pre-lunch feast. they will burn if you leave them in the oven the whole time. If you like crunchy, leave them in a bit longer, but I found that as they cooled, they crunched a bit more. Soft in the middle, a little crunch on the outside....MMMMMMM. I'm telling you, try it just once!!!!!

Two ingredients

cut up and pout in the bowl

oops, this is the end that you cut off

Here is what they look like in case you have no idea

So pretty!!!!

This is also so pretty and I played with her till the roasting process was complete...

Seriously......makes you want to at least TRY one, right???