Brussels Sprouts That Everyone Will Love

I have to admit that I was not a fan of Brussels sprouts.  Probably because every time it was served to me, it was a greenish brown, wilted, boiled, tasteless yet pungent mess.  It took me years to decide to try to cook it myself and we’ve roasted it and sauteed it with much better results.  This dish however had even my son who staunchly opposes Brussels sprouts asking for seconds.

First take a large bowl of water and soak your sprouts for a bit, just to get the dirt off.  This was almost two pounds.

Next, peel off any dark leaves and discard them.

Then trim off the stems, cut the sprouts in half and score the stem (If you have some bigger ones, you can quarter them so that they cook uniformly)

Put in a large bowl, with three cloves of chopped garlic, a big glub of extra virgin olive oil, and a couple of pinches of salt. Toss to coat and then pour them out onto a baking sheet.

Now turn them all cut side down.  You might be tempted to skip this part, but don’t.  It really makes a difference, caramelizing the tougher outer leaves and letting the more tender insides gently cook.

Put the sprouts in a preheated 400 degree oven and roast for 30 minutes. They’re done with they have a dark brown color on them, but don’t let them go too long you don’t want them burnt.

Immediately transfer to a serving bowl, add a handful of dried cranberries and serve.

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