Gardens and Brussels Sprouts

I wasn’t your average kid. Then again, you probably assumed that already.

Unlike most kids my age, I love vegetables (except tomatoes, weirdly enough). My parents had a garden behind the garage, and I would sneak out there and munch away. I was a regular rabbit.

According to my mom, I was about 2 years old at the time and it was the middle of summer. I was decked out in my favorite Tweety Bird bathing suit since I had just been having a grand ol’ time in the kiddie pool. I then had sneaked out to the garden.

My mother called my name to take a walk around the block to visit some neighbors, and I appeared by the side door with a huge handful of green beans. We then went on our visit (well, more like my mom talked to my neighbors while I ran around on front yards) and she couldn’t figure out how I constantly appeared to be eating green beans….the handful should have run out ages ago.

It wasn’t until we were heading back to the house that my mother noticed I looked a bit…different. Specifically, the front of my bathing suit looked pretty lumpy.

Mom: “Megan, where on earth are you getting all of these green beans?”

I proudly pulled forward the front of my bathing suit, which revealed my stash of practically a bushel of green beans that I had ever so cleverly decided to pack. AND a delightful rash all over my belly to go along with it (really, they should have seen my grass allergy coming YEARS ago).

While my parents were happy I liked vegetables, they did finally decide that they might need to watch me in the garden from now on.

Disappearing Roasted Brussels Sprouts

unfortunately these are NOT never-ending

Ingredients

  • 1 bag fresh brussels sprouts (I think it’s normally a 1-2 lb bag- approximately $2.99 when not on sale)
  • Olive oil spray
  • Salt
  • Pepper
  • Garlic Powder

How-to

  1. Preheat oven to 400 degrees.
  2. Using a sharp knife, cut brussels sprouts in half. Remove any wilted or old outer leaves. Toss into an 8x8in glass baking dish (or whatever else you happen to have on hand).
  3. Coat liberally with olive oil spray.
  4. Salt and pepper liberally and dust with garlic powder.
  5. Bake for 30-40 minutes or until soft and golden brown on the outer leaves. You might need to spray additional times with olive oil so they don’t burn (I normally check every 10 minutes or so to make sure that doesn’t happen).
Advertisements

89 thoughts on “Gardens and Brussels Sprouts

  1. Sounds so good and I was just wondering what to do with some of the Brussels sprouts that I have! I’ve just popped some of these into the oven on this chilly, rainy day and am looking forward to them.

  2. I was emotionally scarred as a child with Brussels sprouts. Couldn’t touch them until just a few years ago. Still not my favorite, but my tolerance of them is slowly reaching acceptable levels.

    As with so many other things, it’s all in the preparation.

    (PS: Thanks for the follow. I’m an RN. Good luck with your schooling. I do not envy you.)

  3. I love brussel sprouts! I used to assume I didn’t like them because they seem to get picked on as “that” vegetable that kids never want to eat. This looks great. What kind of Olive Oil spray do you use? PAM? I hope that isn’t a completely dumb question but that is the only kind of olive oil spray I can think of.

    I once convinced my brother we should eat poisonous mushrooms that were growing out in our yard. My parents had to give us stuff to make us throw up. We ate pizza that night so I associated that event with pizza and wouldn’t eat it for YEARS!

  4. I see now by all the comments that there are other people out there that truly love Brussels Sprouts!! I always felt alone in the world!! My Dr. once asked me what is your favorite vegetable of all time? I said I could eat my weight in Brussels Sprouts……………..silence then he said it would figure!! Found out that some Dr’s don’t even like them lol
    I was going to put in my comment about the Parmesan Cheese also, of course you need to put the butter on, then the S&P then the Parmesan Cheese, mmm mmm makes me hungry right now.
    Love your blog and a wonderful post!! Thanks

  5. I too love brussel sprouts! I saw the suggestions for parmesean cheese, but have to admit, my favorite way to roast brussel sprouts involves a few dashes of balsamic vinaigrette. Also saw someone made a sandwich out of brussel sprouts on Pinterest! Wow!

  6. I discovered cooking Brussels sprouts this way several years ago, and it made a believer out of me! I always hated them, but I can pop these like popcorn! I

  7. Haha. Sounds like me as a kid. My grandparents owned a fruit and vegetable farm in Ohio. When we’d go visit, whatever season it was, I ate too much of the produce. πŸ˜‰ Especially blueberries (still my fave). The blueberry field was about 1/2 mile (at least) from the farmhouse, but apparently, even at two or three years old, I would sneak down there alone and gorge myself on blueberries–which I was allergic to! Got the point that my grandpa told me the story of the giant hawk that swooped down and stole away little children that went to the blueberry patch alone. The proof? See that kite up there with a hawk on it? Enough said for a 3-year-old. πŸ˜‰ Thankfully, I outgrew that allergy!

  8. Never been a big fan of sprouts – because all the bags that I been cleaning up to Christmas for 15 years. Tons! Like the sound of this .. and also the parmesan adding. They look very attractive on your photo.

  9. This story made me laugh and reminisce about being a little kid. We would eat green beans from the garden too. Luckily, like you, my 2-year old daughter is a vegetable lover and will enjoy this recipe. Brussels Sprouts are one of her favorites. One of the few 2-year olds that orders a salad while out.

  10. Yum! These look delicious! I would add whole cloves of garlic to the recipe, they are creamy and delicious when roasted. I used to raid my parent’s garden for the fresh peas πŸ™‚

  11. Thanks for visiting my blog! πŸ™‚ I love vegetables as a kid too. Although vegetables in Taiwan weren’t quite the same as North America. Brussels sprouts are one of those things that weren’t common in Taiwan; the most similar vegetable would be cabbage.

  12. Brussel sprouts have such a bad rep with kids! I always loved vegetables when I was little, but even so, never liked sprouts. That’s probably because I never gave them a chance. Now, I love them, and roasting is probably my favourite way of cooking them too. Thanks for posting this, I need to put them on my next shopping list! πŸ™‚

  13. Cute story! It sounds like one of those childhood memories that your parents will continually bring up and try to embarrass you with. I wish my 2 year old would eat vegetables like that! So envious…

  14. Hilarious! I love the fact that you were willing to get a grass rash in lieu of a few veg! I am a big fan of Brussel Sprouts roasted and carmelised! There’s a restaurant I go to where they add sherry vinegar and mint too, divine!!! πŸ™‚

  15. Have you ever roasted Brussels sprouts with oil & pepper & a little soy sauce? Good times, good times. I prefer it that way, but my boyfriend prefers them sauteed with onions & raisins, so we go back and forth on how we eat them. There are worse relationship issues to have. πŸ™‚

  16. I lived a sad, vegetable free life as a child, since my mother is the one who hates anything green. It wasn’t until I had graduated COLLEGE that I finally tried brussel sprouts, and I was in heaven. This is my favorite way to prepare them, and you’ve just inspired me to pick up a bunch next grocery trip!

  17. Love the story. Definitely sounds like me as a child. My mom has a, what seems like, endless armory of weird stories about me and my childhood. And several of them have to do with me stealing veggies at parties while all the other kids ate the delicious chips with pop. Also I love brussel sprouts I am definitely going to be testing out this recipe! garlic powder never occurred to me.

  18. I’ve never been a big fan of a Brussel sprout – 3 with Christmas dinner was obligatory but that was it – but you have actually made them look appealing! Well done, and thanks for following my blog, or I’d maybe not have found yours. πŸ™‚

  19. Hi! I’m also obsessed with perfecting a very similar recipe–except I cook them in a pan on top of the stove to make sure they stay somewhat ‘adente’. I also squeeze a lemon for acid and if the pan is still dry–I add a little apple juice which is nice for carmelization. Costco sells a monster bag if you have one by you.

      1. You’ll just have to invite some friends over to show them that the sprouts are indeed delicious. The other night–we added some chopped almonds–someone else said add nuts which is a great idea. I eat that and my kale salad just about every week this time of year. πŸ™‚

  20. I am the only one in the family who loves Brussels Sprouts and so have never cooked them. But this recipe sounds so yummy that I am going to cook just for myself!! HA! πŸ˜‰
    Thank you for the inspiration!

  21. Good recipe, fine photo! I do the same thing, except I just put the brussel sprouts in a large bowl, pour in some olive oil, salt and pepper, and toss them around, before placing them in the baking or roasting dish. When I made them a week ago, I slipped the gratin dish into my wood-fired pizza oven. At 700 degrees or so, they are done in 4-6 minutes. You can get some of that high-heat texture and speed by cranking your oven up to 500. Crispy on outside, tender on the inside.

    Even people who can’t usually stand this vegetable will like this treatment.

      1. You are welcome! My little one currently snatches whatever he can from my garden, including green onions and broccoli. It’s hard to get a plant to maturity with him around! πŸ™‚

Give me your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s