Really! Brussel sprouts get such a bad wrap! They somehow became a part of the terrible green vegetable lore that broccoli and spinach get lumped into when you’re 7 years old. But when done right, brussel sprouts can even be a snack food. I’m not being sarcastic.
First off…what the heck? This is how brussel sprouts grow? It looks like something out of an alien movie. I kept expecting these things to hatch.
Spread out on a baking sheet, and bake for about 30 to 35 minutes. Every 10 minutes or so, take the pan out and shake it, letting the
embryos sprouts roll around to cook evenly. Serve immediately afterwards (though I found they tasted sweeter after they cooled). I wish I would have cut the larger ones in half, to get more roasted flavor per brussel sprout. But these are stinking delicious. They have a crispy, salty exterior. You can add more salt/garlic salt after all is said and done if you’d like. We ate almost all of these while the main dish baked.
One of the
egg pods sprouts had rolled onto the floor while I was chopping and peeling. I watched it roll away and thought, “eh.” I just left it there. A few minutes later I turned around to grab it and it was gone. What?? Then I spotted a bunch of little brussel bits on Gideon’s bed. So I googled it. Turns out vegetables in the cabbage family are really good for your pups. So I gave Gideon another one. He ate it up in a few minutes.