I love Brussels Sprouts. There I said. I love them. I will eat them in the morning with 2 eggs. I will put them in bowls. Mix them up with quinoa and chicken. I really, thoroughly enjoy them.
I will also say, I remember at 5 or 6 years old, being at my grandma's and her and my mom being insistent I try one. I thought I was going to vomit all over her white table cloth. I'm glad things have since then turned around for me and this underrated vegetable. I am always impressed though when I go out to eat now and there are more and more chefs coming up with clever ways to cook them as a side dish or even appetizers. Cook them until there is little char on them and they really transform the taste. These little veggies pack a punch if you do it right!
This is such a simple and tasty way to cook them. They taste delicious re-heated (especially if you pop them in the oven for a bit before too!). They're a great carb-source, and as long as you chop them in half and trim up the ends, and they're tender but also very hearty.
No need to overcomplicate things. I buy fresh Brussels sprouts from Costco usually weekly. Around 2 lbs worth. I eat a lot of carbs. I'm a runner. Bear with me.
The biggest thing to take note is to halve them! Otherwise they hold onto the sulfur taste and it's quite pungent. Since the ends are tough, make it easy on yourself while you're already halving them and trim up the ends. This way when you reheat them since it's a wonderful meal prep option, you don't have to mess with taking off the ends. I think this way with shrimp too. Always raw shrimp, but cleaned, de-veined and tail-off. Otherwise it's just more work when it's dinner time. With littles, every chance to feed myself counts. I'm sure there are other mommas and dads out there that can relate.
Next, I just throw them trimmed and halved onto a baking sheet. Drizzle my oil and season. A good shake usually seasons these up the way I want them and into a preheated oven they go. It's literally that simple. If you're cutting fats, use spray oil. I find I get a better char though from a good old fashioned olive oil drizzle, but your choice.
I cook them for about 30 minutes to get a char on them, then using a spatula, scrape them up and move them around so the other sides can ensure they're browned up and the charred ends don't become too charred. A little char is good. A lot of char just tastes like burnt Brussels sprouts.
Once they're done, I pull them from the oven and let them cool. Of course you can sprinkle the powdered parmesan cheese on them now and serve them, but since I use these for meal prep, I let them cool, sprinkle the parmesan and only after ensuring they're thoroughly coated do I store them in the fridge. Otherwise they will get soggy.
They are best reheated in the oven on a baking sheet, or air fryer if you have one, but they also still taste really, really good in the microwave in a hurry. I can attest.
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