Our middle son, Olaf, is an attorney up in Minnesota don’t ya know. He spent a semester of his undergrad program in Germany and stayed there for the summer months working for a German law firm. While in school over there he learned that if he wanted a second helping of sausage at a meal he had to eat his vegetables. More often than not the vegetable was cabbage. That’s why he loves cabbage and other veggies in the same family like Brussels Sprouts. If you are not a Brussels Sprouts fan like Olaf and his wife Olga try this recipe. It’s not only easy to prepare but healthier and more tasty than steamed sprouts.
CRISPY BRUSSELS SPROUTS
1 lb. fresh Brussels Sprouts
3 to 4 tbsp. olive oil
2 tsp. sesame seeds
1/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)
1. Preheat oven to 375 degrees F.
2. Trim tough ends off Brussels Sprouts and cut into halves. Place in a large bowl or zip top plastic bag. Add remaining ingredients. Toss to coat Brussels Sprouts well.
3. Place Brussels Sprouts cut side down, onto a large rimmed baking sheet. Bake 20 minutes, flipping half way through the baking time. Edges will be browned or blackened. Keep warm until ready to serve. Serves 4.
Keep your fork.