Brussel Sprouts!

I loooovvve lovelovelovelove brussel sprouts.   Love them.  That's right, I'm in THAT camp.  Folks are very much divided when it comes to these little miniature cabbages.  Many claim to hate them.  I used to be one of them.  But then I realized that they could be prepared in a way other than boiling them to DEATH to the point of being bitter mushy nasty bits of poo. 

Now I am a proud sprout-lover. 

You may be too, if you get some nice fresh tender green brussel sprouts and try roasting them like this.  I find them to be crispy, salty, addictive and more delightful with each biteful (that rhymed!), very much like popcorn, actually.

Roasted Garlic Brussel Sprouts

Wash well.  Trim the stem ends and remove the tougher outer leaves.  Slice in half lengthwise.  Peel some fresh garlic cloves and coarsely chop.  Preheat oven to 400 degrees.  Heat some olive oil in a cast iron skillet over medium heat.  Place the sprouts cut side down in the skillet, toss in the garlic, and cook until browned.  Transfer the whole skillet into the oven and bake, shaking the pan occasionally to stir 'em up, until browned all over to a nice deep golden color.  A little bit of blackened outer leaves doesn't hurt at all.  Remove from oven, sprinkle with garlic salt, and you'll find yourself eating a week's worth of brassicas in one sitting.