I know, I know. Everybody hates Brussels sprouts — especially kids. Right? Well, after you try this recipe, you may learn to love America’s most hated vegetable as much as my family does.
My ten-year-old son was watching over my shoulder as I was working on the graphics for this post. “Those are so delicious,” he said, unsolicited. “Can we eat them again soon?”
Unfortunately, I was fresh out of sprouts. He and his big brother volunteered to run to the grocery store to buy some, so I’ll roast a new batch for dinner tonight.
The recipe is simple. First, set your oven to 350 degrees Fahrenheit.
Next, wash your sprouts. Be sure to use cold water when you rinse these little guys — Brussels sprouts don’t smell very pretty when they’re raw, and if you rinse with hot water, your family may sniff the air and accuse one another of passing gas!
The good news is that once they’re roasted, Brussels spouts smell almost as good as they taste!
After rinsing Brussels sprouts, cut a thin layer off the stem end of each one, then slice into halves.
Drizzle sprouts with olive oil, then sprinkle to taste with salt, pepper, and paprika.
Pop into a warm (350-degree) oven. Roast for 20 to 30 minutes.
When they’re finished, the sprouts are fork-tender and delicious. our family can finish off several pounds in a single sitting.
Want to try more of our favorites? You can view recipes I’ve posted previously here: Flanders Family Favorite Recipes. Or get the whole collection (plus lots of other fun ideas for making mealtime memorable) in my book, Sit Down & Eat.