I’ve been having a bit of a battle with Brussels sprouts lately. Every time someone else makes them for me, I love them. But when I try to make them myself, they suck and are too bitter. What was I doing wrong?!
Last week, I finally found out. I was over at Elle’s place (aka “the clubhouse”) with the girls, as per usual, and I brought a big thing of sprouts to roast up as part of one of our awesome potluck dinners.
I rinsed the sprouts off and starting putting them in a plastic bag to add olive oil, salt, and pepper, when my friend Jillian asked “Do you want me to help you slice those?”
I turned around, shocked. “Wait… you have to slice Brussels sprouts?!”
“Yeah,” said Jillian. “The ends are the bitter part — don’t you usually slice them?”
I looked over at Elle and gave her a look that said “Is this true?! All this time, and I never knew?!” She nodded. And we all started laughing.
See that little part to the right of the sprout? Apparently that’s the part you slice off to get rid of the bitterness, along with any leaves that fall off.
Hallelujah. Problem solved.
Once they were cut, I popped them all into a large zip lock bag, drizzled in some olive oil and added in some cracked sea salt and pepper:
Then closed the bag and mixed it all around so the sprouts were evenly coated. Feel free to add other seasonings, too!
Pop them in the oven on a baking sheet at 375 for 25 to 30 minutes, stirring once so they cook evenly.
Et voila. Delicious Brussels sprouts, you are finally mine.
Am I seriously the only person that didn’t know you’re supposed to slice the ends off of Brussels sprouts before cooking them? Please tell me I’m not alone in this