A few weeks back, I had stumbled across a recipe for roasted brussels sprouts over at FamilyStyle Food that sounded simple and delish. The problem, of course, is that I’m the only person in my family who really enjoys these little green nuggets of goodness. The Chef will eat them, but even the Sous Chef approaches them with caution. The Boy flat-out thinks they are sent straight from the fiery depths to torture him.
Admittedly, I’ve always just whacked them in half and then given them a quick boil in some salted water until they were tender. Booooooring. Roasting them sounded like a really great idea, when I gave it some brain power. We all enjoy a good caramelized crusty crunch, and ho ho! 2010 was right around the corner! I could play the Produce Challenge card!
On a trip to one of our local markets, we found fresh brussels sprouts on the stalk. Honestly, I’d never given a whole lot of thought to how they grew, but both The Boy and I were fascinated. We brought it home, and after a couple of days of contemplation, we decided to get busy.