504 Main by Holly Lefevre: Brussels Sprouts...It's what's for Dinner!
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Thursday, September 24, 2009

Brussels Sprouts...It's what's for Dinner!

Over the Labor Day weekend Joe and I attended a Slow Food USA Eat In (I am not going into what they do, etc. here, just PLEASE check out the link !). I was thrilled with what we heard and saw at the community garden where the Eat In was held. After the informative portion of the program, we were treated to a FANTASTIC potluck lunch. There were some really talented cooks there - everything was so fresh and yummy...I could eat that stuff all day.

To continue on with my ramblings...I really, really wanted Joe to try Brussels Sprouts. He had asked about them before and I was a little intimidated to make them - I had never personally done anything with them and all I could imagine was me spending hours in the kitchen to have Joe eat one (that's the rule - you must chew and swallow the "new" food before you get to say "yuck!") and walk away. He reluctantly ate one, and then looked at me and said "Those are good. Can I have more?" Seriously, if a kids asks for Brussels Sprouts or any vegetable run and grab more, even if it is the last one.

So, I am not sure who brought the Magical Brussels Sprouts, but I thank her (or him)! Better yet, she (or he) brought a copy of the recipe - only one copy though! Luckily it is a simple recipe, and even more luckily (clearly not a grammatically correct term, but you get the picture), my friend Jenn and her family were there and she had her camera, so she snapped a photo of the recipe. Yipppeeeee! And now, I share it with you, with a big, humongous thanks to it's creator, whomever that may be.

Magical Brussels Sprouts
(Oh, yeah, did I mention it is not real scientific or specific)

1.  Brussels Sprouts: Amount varies on size of group you are feeding. I started with 1 1/2 pounds.
2.  Olive Oil: Again, no measurement given.
     I drizzled about 1 Tablespoon over the sprouts, add more, sparingly, as needed.
3.  Fresh Ground Black Pepper: To taste.
4.  Salt: I used Kosher Flake Salt, sparingly
5.  Fresh Lemon Juice: again to taste. How much do you like lemony-flavor?

To Prepare:
1.  Preheat oven to 400.
2.  Slice Brussels Sprouts. The first time I made this I had small sprouts, but this last time (see photo), they were huge so I quartered them.
3.  Put sprouts in a bowl and drizzle Olive Oil over them. Mix to coat the sprouts.
4.  Add pepper and salt, to taste.
5.  Spread sprouts evenly on a cookie sheet.
6.  Bake until fork tender...it didn't take long, maybe 15-20 minutes for the little ones....just keep checking!
7. Remove from oven when ready, place in a serving bowl and toss with lemon juice (we used a lot of lemon juice...it is one of the magical liquids in our house!)

Seriously good stuff..Joe asked for them again and we tried drizzling Balsamic Vinegar instead of lemon juice (Balsamic is the other magical liquid in our house).

Let me know what you think? Do you have any other great Brussels Sprout ideas? Be sure to check back..Joe is trying Butternut Squash next (he's had it before he just doesn't know it, but this time he will.)

P.S. As if you cannot figure it out, this is Jules above...Joe would not pose for me!


  1. Even I won't eat Brussel Sprouts. That's impressive!!

  2. Thanks for sharing that. It's indeed a blessing to have kids who love veggies. Good luck on everything. By the way, these free gift cards might interest you too. Have a blessed day!


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