I hate to say this but my Mom ruined me for brussel sprouts. She used to steam them whole and then mix them with hard boiled eggs, mayonnaise and lemon. It must have been a 60′s thing. Well, the other day, I was in Trader Joes and 20121023-215824.jpgsaw my friend, Bryce, walk in. From across the apple isle I yelled, “Hey Loser, I’m sick of all of my side dishes. What’s your current favorite?” His reply? “Brussel sprouts dumb ass.” He and I have that kind of relationship. But as you can imagine, I was less than thrilled with his suggestion. He went on to say, “Drizzle them with olive oil, add some crushed garlic and salt, and roast at 425 degrees for 25 to 35 minutes.” What the hell, I thought. No mayonnaise, no eggs, I’m in. Plus, I found a bag of brussel sprout leaves which I thought would make my reintroduction to them even easier. And can you say hello to my new favorite side?? Wow these babies are good. So good, I even tried the recipe with small grape and cherry tomatoes and the same result. Delicious! And totally Paleo if you’re into that.


About Wendy D

I was born in San Francisco and ended up marrying a rancher in Reno, Nevada. I have a big city job anchoring the 5 o’clock news but come home to the country where my husband’s family has ranched for 5 generations.

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