roasted brussel sprouts;
I recently discovered that I don’t mind brussel sprouts. I honestly had never tried them before last year when I first made this recipe. To be fair, it was because my mother hates them and obviously never made them for us growing up because she didn’t want to eat them. So to my young self, since everyone said brussel sprouts were icky, they were obviously icky! Child logic at work for you.
I actually discovered that I liked brussel sprouts at a cooking class. I use the term “like” loosely here. I like them for a vegetable — they’re still no cookies and creme cookies. As I was getting into cooking, I decided that it would be good to learn about the science behind it in addition to the technical skills, so I figured a cooking class was a good idea! While it was always in the back of my mind, I wasn’t looking particularly hard to find a class. I had looked once and found a couple of classes at a local culinary institute, but they were fairly expensive so I kept putting it off.
On my way to the Giant that I go to — I will point out that I’d been going to this Giant for over a year at this point and never noticed before — I happened to see a sign for a place called “Open Kitchen” in a small strip mall. I looked them up online and discovered they were offering a Kitchen Bootcamp, a 3 class series, and this place wasn’t even 5 minutes from my house! Go figure. So I signed up and I learned a lot and made some pretty tasty dishes. I really enjoyed the classes, and while I’ve taken another class or two there after the initial bootcamp, it’s not something I do regularly It’s fairly expensive for one. And two, in going back, I’ve learned that they teach a lot of the same (useful!) skills again.
In our first cooking class, we made steak with a mushroom risotto and roasted brussel sprouts! These brussel sprouts are good, with that sweet and tangy taste and the perfect caramelization. Here’s an easy side to whip up, and hopefully you’ll enjoy them!
034 - RoastedBrusselSprouts
