Brussels Sprouts. Yum.

Probably all parents have a favorite sound byte that they like their children to perform in company; for some it's a song, for others a cute saying, but for Calvin it's simply "brussels sprouts."  It may not sound like much of a sound byte, but when given, without fail, in response to the question "what is your favorite vegetable," it causes an almost universal widening of eyes and questioning tone.  Really, we get a kick out of it every time.  Is it true?  Are brussels sprouts really his favorite vegetable?  Believe it or not, yes.  Nine times out of ten, when asked what veggie he wants with dinner, sprouts are the answer, and that has led to some really creative cooking around here.  It's easy enough to keep a bag of frozen organic sprouts on hand for quick microwaving at lunch time, but dinners are another matter.  So here is the first of what will likely be a series of brussels sprout recipes we've come up with.

Roasted Brussels Sprouts (easy as pie, though not quite as good)

1 lb Fresh brussels sprouts.  Often we can find great organic sprouts in the produce dept at Meijer.  I clean them much like lettuce - by soaking them in tepid water, then rinsing them in cold.  I trim off the brown stumps and any bad spots, then shake them dry and put them in a bowl.

To the bowl I add 2-3T olive oil, 3/4t kosher salt, freshly ground pepper, and a touch of garlic powder.

Toss sprouts until they are well coated, then spread them on a cookie sheet and bake at 400 for about 30-40 minutes, turning every so often (which I do by shaking the pan a bit).

When done they should be lightly browned and slightly crispy (which beats mushy by a long shot).  Serve them hot!

Another version that we have tried is to sprinkle them with parmesan cheese for the last few minutes of cooking - even yummier!