Whenever my fiance is away for the night, I take advantage of his absence and cook the things he can’t stand. Usually it’s zucchini. Tonight it’s Brussels Sprouts!
I love brussels sprouts. I always have actually. I was that weird child who enjoyed vegetables.
So I decided to roast some up, toss them with some baby greens and top it off with two fried eggs.
A yummy, light salad, so I could snack without guilt during the Giants game.
Preheat the oven to 400.
Trim the bottoms of the brussels sprouts and remove any yellowed leaves. Toss them in a baking dish, drizzle with olive oil and season with salt and pepper.
Roast them for about 45 minutes until the leaves are crispy and the centers and tender.
Plate up some baby greens and top with the brussels sprouts.
Add two fried eggs, yolks still runny, to the top. The olive oil and the fatty yolk will act like a dressing for the salad.
He happened to come home while I was eating. I made him try a brussels sprout. And guess what? Not bad, he said!!
So if you have any picky eaters who aren’ts fans of certain vegetables, try roasting them. It brings out the sweetness in some and gives a smokiness to others.