Growing up I hated brussel sprouts! My Mom always made the frozen ones from the freezer section, that she boiled and they tasted like green mush. The only way that she could get me to eat them was by telling me that they were baby cabbages. For some odd reason I loved the idea of cabbages having babies for me to eat, even if I had to gag them down.
Anyway, I did not discover that I actually love fresh brussel sprouts until I went to an amazing French Restaurant near where we lived in San Diego called Bo-Beau. Their brussel sprout dish was all that people were talking about on Yelp, so even though I hated brussel sprouts I had to try them. The next day we strolled on over to Bo-Beau and ordered the talk of the town. What came out was a brussel sprout avalanche…flash fried baby cabbages, drizzled with a balsamic reduction and sprinkled with freshly grated parmesan. Pure Magic! I would eat these everyday if my waistline and my wallet could afford it. Instead, I try to recreate the magic that is happening at Bo-Beau whenever I can get my hands on some brussel sprouts. I continue to play around with them in my kitchen whenever they are in season, and I think that I finally have a recipe that I think is pretty darn tasty. Enjoy!
- 1.5 lbs Brussel Sprouts
- 3 TBS Good Olive Oil
- 3/4 Tsp Salt, I prefer Truffle Salt
- 1/2 Tsp Freshly Ground Black Pepper
- 1/4 Cup Freshly Grated Parmesan
- Preheat oven to 400 degrees F.
- Cut off the ends of the Brussels sprouts, cut them in half, 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, face down and roast for 15-20 minutes, until crisp on the outside and tender on the inside.
- Sprinkle with freshly grated parmesan, some balsamic if you are feeling sassy and serve immediately (omit the parmesan to make this Paleo).
Wham Bam Thank You Ma’am!