Eat your greens: Brussels Sprouts

We had dinner at Hearth in Sandy Springs a few weeks ago. My friends wanted to order Brussels sprouts for an appetizer. I was so confused. I couldn't believe a person under the age of 85 would order Brussels sprouts on purpose.

The waiter brought them out and they didn't look like I expected. Apparently, they had been roasted. And they were also delicious. We polished off that plate before anyone could decide how to spell Brussels sprouts. (Brussle? Brussel? Brussles Griffon?)

I decided I had to attempt this.

I gathered the ridiculously easy ingredients: fresh Brussels sprouts, olive oil, salt, pepper, balsamic.

According to Ina Garten, you need:

1 1/2 pounds Brussels sprouts 

3 tablespoons good olive oil 

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.* 

Mix them in a bowl with the olive oil, salt and pepper. 

Pour them on a sheet pan and roast for 35-40 mins, until crisp on the outside and tender on the inside. 

Shake the pan from time to time to brown the sprouts evenly. 

Sprinkle with more kosher salt (I [Ina-G. speaking] like these salty like French fries), and serve immediately.

[Katie now]: Alternative ending: instead of more salt, drizzle a little Balsamic on those little babies. 

*I'd also add that these should be cut in at least halves. Mine cooked real fast on the outside and the insides still tasted pretty... earthy. 

Fair warning: your house will smell like Brussels sprouts, and your dog might pass out, but I'd say it's worth it.