Oh lovely...

BRUSSEL SPROUTS!!!

What is NOT to love about these bad boys?  I didn't grow up with them since my mama didn't like them...but then my sister & I tried some roasted ones at TJs and it was love at first bite.  So, we've been hooked ever since and there is something about these little buggers that are ADDICTIVE.

The Hubs was a non-sprout eater too...but now eats them straight out of the pan!  Our daughter absolutely loves them and even Mr. Picky will eat them (although since it is still technically a veggie, there is a little less enthusiasm coming from that portion of the table).  Even dear Mama who didn't like sprouts likes these too!

Anyway, these bad boys couldn't be any easier to prepare.

Tan's Brussel Sprouts

Brussel Sprouts, tough stems & damaged outer leaves removed
4-5 Garlic Cloves, minced
Olive Oil
Salt & Pepper

1.  Mince some garlic and put aside in small bowl filled with about a tablespoon of olive oil.  Swirl oil around the bowl before adding garlic...this way the garlic won't dry & stick to the bowl.

2.  Cut the brussel sprouts in half...this is the secret...you HAVE to cut them in half so that you expose as much surface area as you can so it can caramelize and become uber-yummy.

3.  Heat about 2-3T. olive oil over medium heat in a large pan (the largest you can get that will allow the brussel sprouts to lie face down in a single layer).  Add sprouts.

4.  Allow to cook for 5-10 minutes.  When they have caramelized, add the garlic and about 1t. more oil.  Sauté and do not allow garlic to burn.  Season with salt & pepper.

5.  Taste and add more seasoning if needed.

6.  ENJOY!!!