Brussels Sprouts, revisited

Man, you guys are a bunch of brussels sprouts enthusiasts!
Thank you for sharing all your cooking tips with me today.

Under your guidance, I did it… I made a totally edible meal of tilapia and brussels sprouts!

I’ve got to admit - it is one of the first time I haven’t been mortified by the dish I am serving for dinner. Simon said it was tasty and Hazel munched without much protest. That felt good.

I seasoned, olive oiled and roasted them just like you said and will definitely work my way through other suggested recipes now that I have built up a modicum of kitchen-confidence.

(somewhat related: Did you know they are called brussels sprouts not brussel sprouts? You probably did. I however just learned that today.)

Notes

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livingandtheatre said: …(outer leaves should get crispy); put into bowl; mix in dried cranberries, goat cheese, walnuts/pecans/almonds, and some honey, maybe some more cinnamon THEN nom away! Ooo…maybe roast apples with them, too, butternut squash also!
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profashional said: go you! btw - the oil, salt, pepper and roast method works on basically any veggie to perfection.
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themissq said: Thyme adds great flavor to the sprouts!
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postgradslump said: i actually just found that out the other week - who knew!
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