Second Chance

Sometimes I make life difficult for myself. Take the little brussels sprouts they sell at Citarella. Each little sprout is about the size of a "shooter" marble, and is a tight, tight bud of cruciferous goodness. They come in a little mesh bag, which you can absent-mindedly fling into your shopping basket, never noticing how much you're paying for those little gems.

I bought them once, and, thinking that I had to clean each stem and peel off any tarnished leaf, it truly wasn't worth the effort. I had a heap of stem ends and tiny leaves to discard, and not much solid sprout to show for my work. I would bet that I probably cursed.

If I'm anything I'm hopeful, so just this Saturday (years away from my first baby sprout encounter) I flung another mesh bag of them into my basket. This time I had a plan: wash them really well, dry them, drizzle with some olive oil, sprinkle w/ salt and pepper, roast at 325 for however long it takes. I decided to go with a slowish oven to make sure that they were nicely cooked through. When they were just done I cranked the oven up a bit to ensure a nice brown crisp.

Oh my. These were some of the best brussels sprouts I had ever made. They were tender inside and then caramel crisp on the outside. I thought about taking a picture for this post, but I swear...I couldn't stop eating them to go get the camera.

They are good hot, cold, room temperature, and if you feel like it— you can eat these like popcorn.

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