Hello Brussels…
October 16, 2009
So happy to have Brussels Sprouts again!
There are a lot of great ways to serve Brussels Sprouts, but roasting them with a little olive oil and sea salt can’t be beat. Just wash, cut off the stem and discard the outer leaves. Slice and then lightly sprinkle with olive oil and sea salt in a casserole dish and roast at 375-degrees for 35-40 minutes.
Brussels Sprouts have a good amount of Vitamins A & C, as well as folic acid and fiber.
Even better… Aidan can’t get enough of them when they are prepared like this. I know steaming is usually the healthiest option when preparing vegetables, but I who am I to argue with a seven-year-old who is willing to eat Brussels Sprouts without a fight.
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McClendon's Select 
This is a wonderful way to eat brussels sprouts
Love this recipe. I thought they would get bitter but no.