I’m married to a man who doesn’t much like Brussels sprouts. But I happen to love them, so I’m always looking for ways to convince him to eat them. One of my tricks is to roughly chop them. They no longer look like little cabbages and are somehow much more approachable when they are soft little pieces.  My other trick is to add flavor. There’s been a recent explosion of flavored oils in grocery stores and specialty shops. In this recipe, I used an olive oil infused with wild mushrooms and sage, but there are many options you could try. Lemon olive oil is an easy one. Almost any other herb infused oil will work as well.

1/2 lb Brussels sprouts, roughly chopped

2 Baby Bella or button mushrooms roughly chopped

1 tablespoon wild mushroom and sage infused olive oil

salt and pepper to taste

pinch of dried sage

That’s it! Place the ingredients on the parchment, toss with your hands or a spoon, and fold the packet (see Technique page on this blog) and bake at 400 for 30 minutes.

Did he eat them? Yep. And so did the kids!

I’m married to a man who doesn’t much like Brussels sprouts. But I happen to love them, so I’m always looking for ways to convince him to eat them. One of my tricks is to roughly chop them. They no longer look like little cabbages and are somehow much more approachable when they are soft … Read more →