It was a fateful night at my friend Caeleigh’s house when her mom pulled a steaming tray of charred green weeds from the stove(?). I initially wrinkled my nose, planning to politely decline and pile heaps of rice onto my plate instead, until she dumped some on my dish and insisted I try it. Reluctantly, I dug my fork into what would soon become my favorite food and tasted the greasy saltiness paired with the surprising savor of these unsuspecting weeds. I single-handedly ate most of the entire serving platter within a couple of minutes.
The moment I got home, I begged my mom to bring me to Safeway and get a bag of brussels sprouts. A preheated oven, a tinfoil tray, and a mass of chopped brussel sprouts later, I found myself my favorite food to eat—ever. Easy to prepare and even easier to devour, I will doubtlessly be cooking these little babies for the rest of my life.
Without further ado, here is my fail-proof guide to making delicious broiled brussel sprouts.
EMI’S EPIC BRUSSEL SPROUT RECIPE:
- Wash all brussel sprouts in a colander, then dump them out onto a clean towel and dry.
- Chop each brussel sprout into halves, (or quarters, depending on the size), and dump them back into the dry colander for safekeeping.
- Preheat your oven to the “Broil” setting— usually 425 degrees F-ish.
- Place every brussel sprout cut-side down (facedown) on a tinfoil-wrapped baking sheet.
- Oil the tops with extra-virgin olive oil.
- Sprinkle with salt and pepper: add garlic powder if you’re feeling spicy.
- Pop it in the oven for 9-10 minutes, depending on your settings.
- Eat them hot, while they burn your mouth. It will be the most enjoyable pain you have ever experienced.
I hope to recruit more people to my brussel sprout cult. Try it, and you won’t regret it.