How Did Brussels Sprouts Get Such a Bad Rap?

I’ve come to an epiphany of sorts.  People always ask me what my favorite food is, and I always kind of laugh at them.  How could I possibly have a favorite food?  There’s too much to choose from!  But, after having just roasted a pound of Brussels sprouts and greedily wolfing down every last one of the crunchy emerald jewels, I think I might be able to say that this is my favorite food.

They’re made almost the exact same way as the crispy Cauliflower Like French Fries recipe I posted back in June.  The secret to the deliciousness is in letting them get kind of burned.  They get crispier on the outside, creamier on the inside, and (believe me) sweet, almost caramelized.  And I really don’t think you can feel guilty about eating a pound of Brussels sprouts (I didn’t).

Recipe: Cauliflower Like French Fries

Crispy Cruciferous Magnificence

Like French fries!?  I know you don’t believe me, but go ahead, give it a shot.  I promise you’ll thank me later.

I was never a big fan of cauliflower until I learned to cook it this way. In fact, cauliflower (along with papaya for some reason) was one of my final frontiers on my path to omnivorousness. I’m pretty proud to say there’s currently no food I don’t like, because when I was a kid, I barely ate anything at all.

Roasting the cauliflower at a high heat turns it into a magical creation… Tiny bits become brown and crunchy, and bigger florets get golden on the outside and creamy on the inside.