Phew, it
feels nice to have the entire list written out but I’m thankful it’s over. Time
to share things that have been on my mind for weeks like my sweet baby turning
four or a baby update. But today you’re getting a very easy recipe that could
possibly change your life.
Ok maybe not
that dramatic but it could make you like a vegetable you never thought
possible; Brussels sprouts! I don’t remember ever trying one growing up because
come on they are Brussels sprouts and eww! I think most southern people boil
them so they are a mushy “green” that goings alongside your mushy potatoes and
your fried chicken or something but these are the complete opposite. Crispy,
crunchy, full of flavor, and wonderful.
My friend
Ashley first told me how to do this and now we eat them a couple times a month.
Ready?
1. Preheat oven
to 375 (if you’re cooking something else on 350 or 400 that’s okay too because
they are adaptable)
2. Wash your
Brussels sprouts and pat dry.
3. Cut in half
or in quarters depending how big they are (think bite size) and toss into bowl.
4. Add a couple
tablespoons of olive oil and ground sea salt and pepper then toss covering the
sprouts really well.
5. Lay on
baking sheet and bake for 10 min then turn over and bake until crispy.
The baking
time varies every time I cook them so the key is to watch and make sure the
leaves aren’t turning black. You still want green color with golden brown hues
throughout. I’ve tried cutting the bottoms off which resulted in the leaves
separating too much and burning; the bottoms will get tender so don’t worry!
Can you tell
I’m a very loosey goosey cook? Baking is a science and I stay very precise but
with cooking it’s always a winging-it game! Enjoy!