Brussels sprouts are delicious! I don’t care if you think they taste like “farts” (I’m looking at you, Jake) they are delicious, nutritious, inexpensive and versatile. I normally halve and saute my sprouts in a little olive oil and garlic which is so simple and so good. You can also shave the sprout raw and enjoy in a salad or roast with a menagerie of other vegetables. Brussels sprouts are the best and if I had the time to organize a rally for them, I would.
I recently had these crispy roasted sprouts at a wine bar in my area, and my oh my were they good. The semi-crunchy, chewy, juicy sprouts were perfectly paired with a salty, crumbly cheese. I knew I would be making them in the immediate future and make them I did. I wasn’t entirely sure what cheese was used at the restaurant and failed to ask, but it was similar to a cotija.
Cotija is a hard cow’s milk cheese originally from Mexico. It isn’t crazy flavorful other than being salty and pairs perfectly with unsalted roasted vegetables. It can be purchased in a small round in your grocery’s speciality cheese section. At the Von’s near me it’s actually in the same refrigerator as the hummus, I don’t know why.
I strongly recommend you make these tonight. Jake said they were good. Did you hear that? He said they were GOOD! Good is the opposite of farts.
Ingredients– serving for two as a side
- 1/2 to 3/4 pounds brussels sprouts
- 1 to 2 tablespoons olive oil
- 1/4 teaspoon ground pepper
- Cotija cheese to garnish, about a 1/4 cup or less
Preheat oven to 350 degrees. Peel outer layers of sprouts, wash and quarter. In a small bowl, coat the brussels sprouts in olive oil and ground pepper. Spread evenly on baking sheet and bake sprouts for about 30 to 40 minutes, stirring every 10. Sprouts will be a deep golden brown. Top with cheese and enjoy!