There’s a Brussels sprouts dish of epic proportions happening in my life right now.
Epic because I kid you not, I make it at least twice a week and everyone I cook for loves it… although they will probably soon start to get pretty tired of it!
Really, twice a week.
But how can you pass up a golden piece of roasted heaven?
This creation involves a combo of ingredients that will explode with zest in your mouth.
You get the satisfying and comforting taste of this fall/winter veggie plus an extra pop of flavor. You’re going to keep eating until every last one is gone! This is a promise.
And can you spell E-A-S-Y?
Only 6 ingredients if you include salt and pepper on that list.
It starts with a bag of organic Brussels sprouts like these.
Some melted butter.
I prefer to use the healthier version, grass-fed ghee.
And beautiful fresh Brussels sprouts inside a heavy roasting pan.
The All-Clad roasting pan is my favorite. I’ve had it for more than fifteen years and I use it all the time.
The only real work involved is in slicing these babies!
Pour the butter or ghee over the Brussels sprouts.
Use a pastry brush to be sure all the veggies are covered.
A sprinkle of my favorite pink Himalayan salt…
I use this so much I buy it in bulk- a 5-pound bag.
And I might be addicted to Tellicherry whole peppercorns. Taste them and you’ll see why. But any fresh ground pepper will do here.
Just make sure you use ENOUGH!
When I say a recipe calls for minced garlic… here’s what a mean. Mince your garlic!
People… I know there are zillions of garlic presses out there. But unless it breaks down I will never get rid of this one that I’ve had for most of my adult life. As you can see it’s a little battered… but it’s both a mincer and a slicer and it’s THE BOMB!
The last ingredient is fresh Pecorino Romano cheese. Make sure it’s made with 100% sheep milk, as that is the tastiest!
Once everything is mixed it goes in the oven.
Get ready for your pan full of crunchy, crispy, salt-pepper-garlicky-cheesy scrumptiousness!
The best part is that crunchy burned cheese on the bottom!
Your bowl of Brussels sprouts can be a meal or a side dish.