Brussel Sprouts...no really!

So I meant to make brussel sprouts to go with my dinner, but then it was suddenly 7 and I hadn't started them and I was starving. I guess they'll wait until tomorrow. But this is a repeat experiment so here's the plan:

For 1 serving:

about 6 brussel sprouts

1 tsp of olive oil (about an additional 1/2 tsp for each additional serving)

sea salt and garlic powder OR garlic salt

black pepper

1 tbsp finely chopped walnuts (chips)

Cut the end (where the core starts) off the brussel sprouts and peel off a few outer layers if they look rough. Soak sprouts in water for a few minutes, then rinse once more. (supposedly they can be really dirty, I've never had that unfortunate experience.) Now here is the innovative part- chop 'em up! That's right, cut them in half so you have a flat side and then cut them in half again (now you have quarters). Cut each of those pieces about three times, then use your hands to separate the leaves a little more. Toss all this in a small glass baking dish. Drizzle on the olive oil, then shake or stir (or use your hands) to make sure they get coated evenly. Sprinkle with pepper, sea salt, garlic powder, and walnuts. Stir or shake again to mix it around. Bake/roast in the oven on about 400 degrees until the first few start to turn brown on the tips. (If I had made this today I would remember how long and tell you, but I don't). You won't want to overcook because they shouldn't be dried out. Give 'em another fluff with a fork after they are out of the oven and enjoy!

Brussel sprouts? yep! love them. And no, they were never forced on me as a child. As a matter of fact, I think I first forced them on my mom. But I've long heard the tough part about them is the texture and chopping them up changes that. The walnuts add a bit of crunch too. And if you read for long, you'll discover that I think any vegetable can be fixed if you get it spicy enough or garlicky enough. And I see nothing wrong with not mentioning to family members that this delicious little roasted veggie is a brussel sprout.

***A note on doubling, etc. the recipe- the 1 tsp of olive oil coats both the sprouts and is enough to keep anything from sticking to the pan. However, I'd suggest only adding an additional 1/2 a teaspoon for each additional serving. Remember 2 things with olive oil: 1) you can always add more. 2)olive oil is good, embrace it.

now I'm hungry and wishing I had made them after all...