|image source: White On Rice Couple|
These brussels sprouts are my family's new french fries. I'm not even kidding. Who knew that something green and round (and sugar-free) could be so tasty? Who knew that something so good for you could be so delicious? I just discovered Roasted Brussels Sprouts a few months ago. Life-changing, people! We no longer eat French fries, but have found these to be just as tasty and just as addicting. I usually can't help popping a couple (okay, quite a few!) in my mouth as I am putting the final touches on dinner. They are crispy on the outside and soft on the inside...uh-huh, with just the right amount of saltiness. So good.
Here is Ina Garten's extremely simple recipe. The only thing I would add to her directions is that once I cut off the brown end, I also slice the Brussels sprouts in half lengthwise. This makes them a more manageable size, both for me and the little mouths in the house.
And those outer leaves that fall off the brussels sprouts and get all dark brown...THOSE are the best part! They get really crispy and delicious. Most of them don't make it to the table because Momma's gotta sample first. :-) Just doing my part to make sure everything's tasty enough for my fam!
And just for fun, here's another recipe I haven't tried yet but plan to - Roasted Brussels Sprouts with Balsamic...so simple but probably SO tasty. Anything is good with balsamic!