From a former brussel sprouts hater:
I was always hated brussel sprouts has a kid in the south of france until a friend of my mom Annie made it with lardons (pancetta) and it was so magic….I was like mom why did you make it with any flavors or spices or lardons….Love you Maman….
Now I think only crazy people hate them, that’s who.
Maybe The Haters grew up with mushy, stinky sprouts, like me and if that’s the case, I might suggest they try this recipe immediately. It’s spicy and salty and it almost feels like a treat….a very healthy treat!
I made these as a part of our last Thanksgiving dinner, but they’re so good I’ve been making them almost weekly.
Spicy Roasted Brussels Sprouts
1 lb brussels sprouts
2 tablespoons avocado or coconut oil
1/2 – 3/4 teaspoon sea salt
1/2 teaspoon aleppo pepper (or 1/4 teaspoon cayenne pepper)
Preheat oven to 400F.
Trim the sprouts by cutting off the stem end and peeling back a layer of leaves. Cut any large sprouts in half. Soak sprouts in a bowl of cold water, giving them a good shake so that any dirt falls to the bottom of the bowl.
Scoop out the sprouts and dry them with a clean tea towel. Place on a cookie sheet and drizzle with oil. Use your hands to roll the sprouts around so that all the sprouts get evenly coated. Sprinkle with salt (I like to be generous here) and the aleppo pepper or cayenne.
Bake for 30-40 minutes, giving the tray a shake once or twice, until crispy and tender. Serve immediately.