I personally love them. But I've known people who hate them. I always thought that maybe they hated them because they had only had mushy boiled brussels sprouts (think stinky cabbage smell and soft texture). But what if they were crispy on the outside and juicy on the inside? Bursting with fresh green spring-y flavor?
You may remember I have an obsession with cooking things on parchment paper. That obsession has not faded over the last year. It has only grown. So naturally, brussels sprouts get the parchment paper treatment here.
This is so simple it's not even a recipe. Wash a pound of brussels sprouts, cut the bottoms off, and cut them in half. Place parchment paper on a baking sheet, and then put the brussels sprouts on. Drizzle with 3 T olive oil, 1/2 t. salt, and stir to coat the vegetables. That's it, folks. Roast in a 375 degree oven for 20-25 minutes.
The caramelized crispy edges make them so delicious. The inside is tender, but not mushy. There is a real brussels sprout-y flavor, without any stinky cabbage smell. Give it a try!