Many years ago my mom tried to bribe my siblings and me into eating Brussels sprouts simply cooked in the microwave. For each sprout we ate, she gave us a quarter. Only I couldn't even stand to eat one, which meant that I didn't even get a single quarter out of the deal. Fast forward 15 or so years, and my friend orders them at a Korean restaurant. I'm intrigued by how crispy and seasoned they look, so I give it a try. And fall in love. Who knew that the proper cooking method and a little seasoning could have such an effect on a tiny cabbage. Since then I've tried them at a number of restaurants (totally trending out here in Colorado) and finally got up the nerve to make them myself. Here's to my first attempt!
Rosemary and Parmesan Brussels Spouts
1 to 1-1/2 lbs Brussels sprouts
About 2 tbsp olive oil
1 tsp dried rosemary
Salt (or Herbamare) and pepper to taste
2 tbsp sunflower seeds
2 tbsp grated Parmesan
Preheat oven to 400 degrees. Wash and trim off brown edge of each Brussels sprout. Place all of them in a bowl. Drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Spread sprouts on to a baking sheet. Roast for 30-35 minutes or until middles are tender and outside is crispy. Sprinkle more salt on sprouts and add sunflower seeds. Roast for another 3-5 minutes. Sprinkle with Parmesan cheese while still hot. Serve immediately.
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