Roasted Brussels Sprouts
Brussels Sprouts, the mere mention of it conjures up images of kids everywhere making a face. But recently, brussels sprouts are making a resurgence. People are frying them, cooking them with bacon, dousing them with butter. You’d think that brussels sprouts are popular or something.
I think the reason why people hated brussels sprouts so much in the past is that they were being over cooked and prepared incorrectly. When they are overcooked, the brussels sprouts release a compound that has sulfur in it, hence the fart smell.
The trick to brussels sprouts is cooking them with a very high heat in the oven. This allows them to caramelize without releasing any stink toxins (haha).
Brussels sprouts are super healthy and are high in vitamin K and C. They are also helpful in the fight against cancer. But be careful, if you have heart problems, vitamin K can contribute to blood clotting.
1 lb. of Brussel Sprouts (halved with outer layer removed)
2 Tbsp. of Butter (Melted)
1/2 Cup of Diced Onions
3 Tbsp. of Parmesan Cheese
1 Tbsp. Salt
Mix you butter, brussel sprouts, onions, and salt together.
Heat a baking sheet in the oven to 450F. Once your oven is fully heated, add your brussel sprouts to the hot sheet. Cook for 25 minutes, at the 10 minute mark, remove from the oven and pour the cheese over the brussel sprouts.
You want the brussel sprouts to brown and burn up slightly. This will help the sugars come out and give the food a great flavor.
Serve and Enjoy!