I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
May 20, 2015
I know a lot of you out there wrinkle your noses at brussels sprouts- I was never a huge fan, either, until I learned how to roast them (and every other vegetable known to man) in the oven. But believe it or not, I’ve found an even tastier, simpler way to prepare them- and now, I eat a bowl of brussels sprouts for lunch nearly every. Single. Day.
Try this recipe, though, and see if you don’t start CRAVING brussels sprouts, too. I’m going to give you the simplest version of the recipe, and then give you some optional add-ons at the end.
Once you’ve gotten the basics down, try adding other ingredients to shake things up:
-Sometimes, I add a teaspoon of minced garlic during the last minute or two of cooking for an added kick.
-Finally, if you’re a fan of oven- roasted vegetables, try pan-roasting them on your stove. I typically prepare roasted vegetables on my stove now because I have much more control over the browning process- and I can stir them to make sure they’re cooking evenly. This is a great way to prepare broccoli and cauliflower in particular.