Attempt #2 at Brussel Sprouts

Brussel sprouts are not something I had growing up because my mom was not a fan.  However, Nick is a BIG fan of brussel sprouts so I have been trying to figure out a way to cook them at home where we both enjoy them.  My first attempt at brussel sprouts was not super successful in my book - Nick liked them though, which counts for something!  So after getting some great feedback in the comments of that blog post, I now have a little treasure trove of tricks and recipes to play with.

While out shopping at Whole Foods I saw brussel sprouts that they were selling straight from the stalk!  I had never thought about where they come from before, and it seemed a bit odd but did make sense.  Next to the big stalk were bundles of brussel sprouts that were a bit smaller in size, a bit more manageable and, in my opinion, the perfect size for my next attempt at brussel sprouts.

Smaller Brussel Sprouts!

I decided to keep the preparation easy this time around per the suggestions from all of you following my previous post.  I emptied the brussel sprouts into a bowl, poured in some (or a lot) of olive oil, added a bunch of salt and pepper and mixed it all together.

Adding the oil...

Some Salt and Pepper

From there, I just poured the coated brussel sprouts onto a baking sheet and put it into a 400 degree oven for about 25 minutes - or until it was brown and crispy.

Brown and Crispy!

I paired the brussel sprouts with a mahi mahi with a coconut mango sauce that I just grabbed from my freezer - super easy!  This fish is one of those vacuumed sealed ones from Whole Foods that has the marinade tucked in there as well, so really it is a matter of just cooking it through.  I put the fish and the sauce into a baking dish and cooked it at 375 for about 15 minutes.

Dinner is Served!

I must say these smaller and crispier brussel sprouts were way more delicious in my book!  They were so tasty and way less like the little soggy lettuce ball that I made previously.  So these are now my new brussel sprout starting point.  Roasting works for me and I am sure there are plenty of ways to dress them up from here!

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