Stepping Out with Brussels Sprouts: A Culinary Adventure in Your Kitchen

Before you skip over this article, rolling those peepers and muttering, brussels sprouts, really? hear me out, folks! These little darlings can go from being a villainous veggie in your meal plan to the culinary superstar that they truly deserve to be.

I know what you might be thinking—brussels sprouts? Those mini cabbages my mother forced on me as a kid? They tend to sprout fear and dismay in the minds and palates of many (including myself not too long ago). But here’s the deal: If you cook them just right, these emerald orbs become earthy, nutty, and sweet, teleporting you to food Nirvana.

Now, getting on with it, the first step towards creating a memorable brussels sprout dish lies in the selection process. Trust me, this ain’t rocket science, but a little attention to detail can change the game. Hunt for ones that are firm, brightly colored, and have tightly packed leaves. Loose leaf warriors, you see, tend to be old and are more pungent when cooked.

Next up, the real magic. A quick rinse, a swift trim off the bottom, and you’re almost there. Toss your beautiful, now clean mini cabbages in some olive oil, sea salt, and fresh cracked pepper. Let me tell ya, my friends, this simple coating is just the ticket to transform these underdogs into the star of your evening meal.

Roasting is my weapon of choice when it comes to preparing these green gems. The high heat crisps them up, making those once mildly bitter bulbs burst with unexpected flavor. Pop those beauties in a preheated 425-degree oven for about 20 minutes—just watch them do their little dance as they caramelize to perfection.

You know what really seals the deal, though? Adding some mouth-watering accents. A drizzle of balsamic reduction, a sprinkle of nutty Parmesan, or if you’re feeling cheeky, some crumbled crispy bacon. Aaand voila! You just transformed an often overlooked veggie into a drool-worthy side dish.

So you see, cooking brussels sprouts can be less of a kitchen chore and more of a food fiesta. Go on, dare to step out of your comfort zone and see what sprouts. Bad pun, I know, but seriously, surprise yourself and your next dinner guests by embracing this emerald enigma. Oh, what a glorious feeling it’ll be, seeing their jaws drop as they fall in love—at first bite—with your sensational sprout symphony! Happy cooking, Taste This Dish fam!

Let’s Taste This Dish!


  • 2 pounds of Brussels sprouts,
  • 3 tablespoons of olive oil,
  • 1 teaspoon of sea salt,
  • 1/2 teaspoon of fresh cracked pepper,
  • 1 tablespoon of balsamic glaze or reduction,
  • 1/2 cup of grated Parmesan cheese,
  • 4 strips of crisp-cooked bacon (optional).


  • Begin by washing the brussels sprouts and patting them dry.
  • Next, trim off the bottom of each sprout and discard any loose or yellowing leaves.
  • In a large bowl, toss the brussels sprouts with olive oil, sea salt, and fresh cracked pepper.
  • Preheat oven to 425 degrees F.
  • Spread the brussels sprouts out on a baking sheet in a single layer.
  • Roast in the oven for about 20 minutes or until they are caramelized and slightly crisped.
  • Take them out of the oven and while still hot, drizzle with balsamic glaze or reduction and sprinkle with grated Parmesan cheese.
  • If using, crumble the crisp-cooked bacon and sprinkle on top.
  • Serve hot as a delightful side dish.

** If you decide to include bacon in this recipe, please remember to use a food thermometer and make sure the bacon, or any other meat you may use, is cooked to its safe internal temperature to ensure food safety. Safety first, folks! Cooking meat thoroughly and to the correct temperature is a key step in any meat-centered culinary creation. Bon Appétit!

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