Did you hate brussel sprouts as much as I did when you were a kid? I pulled the old pretend to cough into your napkin routine more times than I could possible count. Usually I was caught and throughly reprimanded, but that didn't keep me from trying it again the next time (I was nothing if not obstinate). I would not eat them on a train, I would not eat them in the rain, I would not eat them here or there, I would not eat them anywhere. And this went on for the next 30 years, give or take.
I took a cooking class last week. As adventurous an eater as I am, I have to admit that I got nervous when the teacher busted out the brussels. I even started to make a mental note of all the nearest building exits so that if needed, I could make the perfect escape. But I aborted that plan the second I tried these. They were so good in fact that I stopped and bought myself a bag of brussel sprouts at the grocery store on the way home so that I could have some more before I went to bed. They were even better the second time.
If I didn't think that Jenny would come over and wash my mouth out with soap, I'd call these Better than Sex Brussel Sprouts. Wait, on second thought, I'll just lock my door. So here they are...
Better than Sex Brussel Sprouts (she's on her way over - I can feel it)
2 tablespoons olive oil
1-2 teaspoons sesame oil
lemon juice
salt
pepper
Preheat oven to 375. Wash and cut brussel sprouts. Lay out evenly on baking sheet. Coat with olive oil, sesame oil, lemon juice, and sprinkle with salt and pepper. Toss a bit to coat. Bake for 30-35 minutes (open oven and stir them around a little about 1/2 way through the baking process).
Another thing I tried last week was to use a little balsalmic vinegar in place of the sesame oil (you could definately use it in addition to the sesame oil though). I absolutely loved them prepared that way. I served them with veggie spring rolls and peanut dipping sauce. Recipe coming very soon.
3 comments:
YES! I, too, love them with olive oil and balsamic. They are a total treat around here.
But my mom never made them as children, so I am a blank brussels slate
I know right? I think I liked them even better with the balsamic vinegar.
Per your request:
2 lbs brussels
2T Dijon mustard (not sweet and spicy, just regular ole Dijon)
2 T melted coconut oil
Salt and pepper
I mix with a wisk all ingredients until it is not super runny, but not a paste. If you find it doesn't coat it a ton, just mix more of the Dijon in..... Roast at 425 for 10-15 min.
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