Brussel sprouts or Brussels sprouts?
…that is the question. When I pronounce it, it seems to come out sounding like “Brussel sprouts” but apparently the correct way is Brussels sprouts. According to thekitchn.com, “Brussels sprouts are named after the fact that they were cultivated in Belgium in the 16th century. Knowing this little fact will also help you remember that it’s Brussels sprouts, not Brussel sprouts…”
So, there we have it. There’s an “s” at the end of Brussel. Now, that we have that out of the way, check out the delicious recipe below.
I was not a big fan of Brussels sprout as a kid. Seems that’s normal. I don’t know when, but one day I realized that they are actually tasty. My favorite way to eat them is roasted, just like in this recipe. Roasting the Brussels sprouts first, caramelizes them adding a delicious richness. The only “sauce” on this dish is olive oil. It’s a simple, rustic, and comforting recipe. I like my Brussels sprouts a little more “well done”. So, they’re a bit darker in the pics than what yours may look like. This would be great with a creamy sauce like Alfredo.
- Brussels Sprouts
- Olive Oil
- Garlic Powder
- Grated Parmesan Cheese
- Roast the Brussels Sprouts:
- Preheat oven to 350*
- Wash and cut Brussels Sprouts. Drizzle a little olive oil on a non-stick baking sheet (tip:line with foil for easy clean up.) Put the brussels sprouts cut side down on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Bake for 15 minutes and turn the brussels sprouts over, and cook for 15 minutes more.
- Choose your favorite pasta and cook according to package directions. Plate and top with brussels sprouts, drizzle with olive oil, add salt, pepper and garlic powder to taste. Sprinkle grated Parmesan cheese.
*When roasting the Brussels sprouts, you may have to adjust your time. They should be a nice deep brown color on the outside, and some leaves may even become crisp. The inside should be soft, but have a nice bite. Don’t let them burn.