I have been on vacation for ten days. It has been amazing. In this time, I’ve been thinking all these profound thoughts I want to share with you. About new years, about visioning and goals, about relaxing resolutions, about where this ship called Rosy Blu is headed.
And also, all those thoughts are still a jumble. I sat down to write something profound this morning, and all I want to talk about is Brussels sprouts.
So to hell with all the profound stuff, right? This is more important. Because healthy food you can make for dinner that is also mouth-wateringly delicious. I have eaten these two days in a row now, and practically licked the plate clean afterwards. And if Jon doesn’t finish his, I eat those too.
I grew up hating Brussels sprouts. Actually, my mom didn’t really cook them. Ever. My only experience was kids on TV wrinkling their noses at Brussels sprouts. I wasn’t sold on the smell myself, so I generally avoided them until around age 30. (Old habits, you know?)
Also relevant to this story is some splendid advice I got from Meg Worden, my favorite health coach. One of the things she recommends is to eat one thing that is vibrant and alive with every meal. So I try to throw in some greens, or some fruit, or something fresh that I have to chop up. (Spoiler alert: this is a lesson in her free mini-course, Free Your Mind. Your Ass Will Follow. You should totally sign up for it, especially if your New Year’s resolutions involve health or weight loss or eating better. She’s a genius about these things, and helping you make habits that stick.)
Even when I’m eating some rich heavy comfort food, like macaroni and cheese, I’ll garnish it with parsley. Or add a salad. Or some apple slices on the side. It’s amazing the wonders it will do for both your self-judgment and your digestion and nutrition, to consistently feed your body guilt-free, fresh produce, even in small doses.
But just in the last few weeks, the cold greens haven’t been cutting it. I don’t want a side salad with chilled dressing when it’s ten degrees outside and my feet are freezing. So I’ve been putting a little more effort into my greens and have uncovered a hot & healthy zinger.
I sort of want to become a poster child for roasted Brussels sprouts now, because they are that freaking good.
Instead, I will just tell you how to make them, because it’s crazy easy. And strenuously encourage you to do so, posthaste.
The prep takes five minutes:
Preheat the oven to 375° F.
Put some parchment paper on a (rimmed) pan.
Chop off the little ends of the Brussels sprouts, and slice them in half. (Want to know a secret? I don’t wash them. I probably should. I’m too lazy. I’m over it.) I make a pound for Jon and I.
Put the trimmed, halved Brussels sprouts on the parchment paper, drizzle with a tablespoon or two of olive oil (I don’t measure it) and salt & pepper.
You could stop with the ingredient-adding here, if you wanted. Inspired by this wonderful cookbook, I started adding a tablespoon of Balsamic vinegar and a sprinkling of dried thyme, and it’s divine. The Balsamic crystallizes and makes the sprouts just a little sweet.
Give it all a stir with your hands or some tongs, and pop it in the oven. I like to take it out halfway and stir things around. At 375° it will take about 25 minutes to cook, but if you have other things in the oven, feel free to adjust the cooking temperature up or down 25 degrees and adjust the time.
Sprouts are done when they turn brown and a little crispy around the edges.
Promise me you will make these, okay?
Don’t make me come over there.