vegansaurus!

05/28/2009

This is from Carrie’s delightful blog, Map Mistress. She mainly posts recipes (vegan or easily veganizable) to make vegetables taste delicious. Sometimes she posts photos of hella cute pillows. She is all-around awesome! This brussels sprouts recipe is the best I’ve ever had. It made me love brussels sprouts in a way I had previously reserved for attractive male celebrities.

Brussels Sprouts Utopia!
Growing up, I only ever knew the brussels sprouts that were steamed and kind of overcooked and not really something to get excited about.  Now they are one of my favorite things to make. The following recipe, where the delectable little sprouts are roasted, is the best way to make them, but there are lots of other ways to prepare them without falling into the steaming-overcooked-blahness. I was first introduced to this recipe by the incredibly brilliant Laura (of Vegansaurus fame). I think at the time she was making this recipe several times a week (several times a day?). As soon as I made this once, I too was totally hooked.
as many brussels sprouts as you want to eat
generous amounts of olive oil
salt and pepper
Preheat your oven to about 400 degrees. Trim the ends and any nasty looking leaves off your sprouts. (Don’t discard all the stray leaves though. Leave (nyuk nyuk) some and let them get extra crispy and awesome.) Put the prepared sprouts into a bag. Drizzle the olive oil into the bag. Sprinkle generously with salt and pepper. Close the bag and shake until everything is coated with oil and well seasoned.  Spread them out on a cookie sheet and bake for about 40 minutes. Start checking on them at about the 30 minute mark. When they look crispy, slightly brown, and you can pierce them with a fork without too much difficulty, these bad boys are done. Nothing really bad happens if you cook them too long; they just get a little mushier than desired. If you don’t have a cookie sheet, put them in any baking sheet or pie plate or whatever you got. They won’t get quite as crispy, but they will still be excellent.
So there it is. An easy and super healthy way to discover your new love of brussels sprouts!

This is from Carrie’s delightful blog, Map Mistress. She mainly posts recipes (vegan or easily veganizable) to make vegetables taste delicious. Sometimes she posts photos of hella cute pillows. She is all-around awesome! This brussels sprouts recipe is the best I’ve ever had. It made me love brussels sprouts in a way I had previously reserved for attractive male celebrities.

Brussels Sprouts Utopia!

Growing up, I only ever knew the brussels sprouts that were steamed and kind of overcooked and not really something to get excited about.  Now they are one of my favorite things to make. The following recipe, where the delectable little sprouts are roasted, is the best way to make them, but there are lots of other ways to prepare them without falling into the steaming-overcooked-blahness. I was first introduced to this recipe by the incredibly brilliant Laura (of Vegansaurus fame). I think at the time she was making this recipe several times a week (several times a day?). As soon as I made this once, I too was totally hooked.

  • as many brussels sprouts as you want to eat
  • generous amounts of olive oil
  • salt and pepper

Preheat your oven to about 400 degrees. Trim the ends and any nasty looking leaves off your sprouts. (Don’t discard all the stray leaves though. Leave (nyuk nyuk) some and let them get extra crispy and awesome.) Put the prepared sprouts into a bag. Drizzle the olive oil into the bag. Sprinkle generously with salt and pepper. Close the bag and shake until everything is coated with oil and well seasoned.  Spread them out on a cookie sheet and bake for about 40 minutes. Start checking on them at about the 30 minute mark. When they look crispy, slightly brown, and you can pierce them with a fork without too much difficulty, these bad boys are done. Nothing really bad happens if you cook them too long; they just get a little mushier than desired. If you don’t have a cookie sheet, put them in any baking sheet or pie plate or whatever you got. They won’t get quite as crispy, but they will still be excellent.

So there it is. An easy and super healthy way to discover your new love of brussels sprouts!

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