I love them!!!!! And luckily for me, I live with another person who loves them too. And to put the cherry on top of the ice cream, brussel sprouts are actually a vegetable I can find at my local grocery store in-the-middle-of-nowhere. For me, boiling and then sprinkling with salt and pepper will suffice in tempting me to consume TOO many of these sprouts, but because I was making macaroni and cheese for the first time from scratch, I had to dress the brussel sprouts accordingly. Check it out...
Dressed-up Brussel Sprouts
1/2 pound brussel sprouts
1 T olive oil
2 garlic cloves, minced/smashed/pressed
1/3 cup pecans, chopped
Kosher salt and pepper to taste
Squeeze of lemon
1) Bring pot of water to boil. Preheat oven to 400 degrees F.
2) Prepare ice bath for after boiling brussel sprouts. Cut the flat end off the brussel sprouts. Halve the sprouts, then slice the halves into small chunks. Drop into boiling water. Boil for 2 minutes. Drain and immediately drop into ice bath to stop boiling and shock green. Drain brussel sprouts.
3) In medium bowl, mix brussel sprouts with 2 T olive oil, 2 smashed garlic cloves, pecans, and 1/4 t kosher salt and 1/8 t black pepper or to taste. Roast until tender, 10-15 minutes. Squeeze a bit of lemon over the top and add salt if needed. Stir and serve.