Okay, I know what you're thinking...brussel sprouts (especially the ones pictured above) are not sexy. They're really not. Honestly, they're not even that cute. BUUUUT, they're good for you. ANNNND, the not-sexy brussel sprouts pictured above were actually really tasty. I bought a bag of the little cabbage-looking-baby-things a week ago, and I had been clicking through my Food Network app for days trying to find the "best" way to cook them. I couldn't decide on one so, by the powers of Moscato D'Asti and a Being Mary Jane binge-watching extravaganza, I made my own.
Package of pre-washed, fresh brussel sprouts
Shredded sharp cheddar cheese
Tony Chachere's Creole Seasoning
Preheat oven or toaster oven (I used a toaster oven) to 400 degrees. While it's heating up, cut whole brussel sprouts into halves. Place the halves in a single layer on an oiled baking or roasting pan. Drizzle olive oil over the halves and then go over the pan again, this time, with juice from your lemon slices. Sprinkle salt and pepper over the pan, and then finish it off with Tony Chachere's. You don't want them to be over-seasoned, but you don't want them to be bland. I was pretty generous with my seasoning.
Once the oven is ready, put the brussel sprout halves in for 25 minutes. Make sure to check in on them one or two times during the 25 minutes to turn them over. After 25 minutes, sprinkle as much of your shredded cheese as you would like over the top and put it back in for another 5 to 7 minutes.
After another 7 minutes my cheese had melted, and my little sprout babies were moist, tender BUT still crispy on the outer layers. I love keeping the outside crunchy so they don't feel all mushy.\
Another great thing about these little leafy babes is that they keep really well! I put some in a container with baked salmon for lunch the next day. They lost a little crunch, but were just as flavorful and tender!
Happy lunching and meal-prepping, dolls!
With Love & Glitter,