This is my absolute favorite way to prepare brussels sprouts.
I’m like 99% sure I can convince anyone that brussels sprouts are their new favorite vegetable, when prepared this way. I’m serious. You think you hate brussels sprouts? No. What you hate is the gross sulphur aroma and taste that overcooked, mushy brussels sprouts give off. These brussels sprouts are salty and crunchy and kind of the best thing ever.
Actually, if there is any veggie you think you don’t like, prepare it exactly like this, and it will probably change your mind (cauliflower, broccoli, asparagus, squash, kale, etc. are all delicious prepared this way).
This recipe, like most that I’m privy to, requires very little work on your part, but huge flavor pay off. If you want to get creative, try switching the thyme out for another herb, and/or add some garlic. Try using coconut oil instead of olive oil, or use a mixture of veggies. The options are endless, you guys.
Just as an FYI, between the two of us, Mikey and I can easily eat an entire pound of brussels sprouts. Not sure if this is entirely normal, haha, so I’ve set the “servings” at 2-4 to make up for the fact that I could be a sprout glutton.