TINY CABBAGES

Sometimes I call them tiny cabbages, sometimes I call them Brussels sprouts… either way I was about 98% positive if I asked Penelope to try them her answer would be “I don’t like those”.

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So, being the genius I think I am, I started telling her that “you can’t tell me you don’t like something if you haven’t tried it before…” and she would make up a story about how she’s had it at so-and-so’s house.

Anyway, I had been craving some crispy tiny cabbages and picked some up when I was at the grocery store last. I cooked them up, tried my “you haven’t tried it” trick with Penelope, and SHE LOVED THEM. WHAT.  She hasn’t wanted anything except chocolate (she found out I keep a stash of kisses in my dresser) and cinnamon toast in like two weeks so I’m gonna take this as a vegetable win.

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Sometimes when I cook I just google “what temperature does XYZ need to cook at”, and that’s the only instruction I’ll use.  I’m surprised these turned out on my first try, but I have a feeling they’ll be a staple for a while since they’re so easy.

I set the oven to 400, quartered the sprouts, and laid them out on my sheet pan.  I change it up, but today I used salt, pepper, onion power and garlic for my seasonings.  15 minutes in the oven seems to be about perfect crispiness-level.

Aaaand, they wouldn’t really be Brussels sprouts if they didn’t get butter added to them at some point, so I fry them up a little bit when the come out of the oven and then we eat.

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I’m sure there’s always an easier or better way to do something, so if you have a different way you prepare your little Brussels, send your methods my way!

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