Snow storms have been ravaging Washington, DC lately and local grocery stores have been unable to replenish their stocks fast enough to keep up with demand. Only the “weird” vegetables are left. Not to fear! This is a great opportunity to try something you wouldn’t normally cook. Think you don’t like brussels sprouts? Think again: cut the tough stumpy part off each brussels sprout (however many you like), remove the outermost leaves, and rinse gently. Drizzle with a little olive oil, sprinkle with salt and coarse-ground pepper, turning the sprouts so they are fully coated, and bake at 400 degrees F until you can pierce their middles with a fork (30-45 minutes, stirring them around a bit every ten minutes or so so they cook evenly). You’ll know you cooked them too long if you feel like you’re eating a limp tongue. Check on them often near the end to make sure that doesn’t happen.
I love to bring these brussels sprouts to work for a snack or as part of my lunch. I prepare them the night before but don’t bake them, and then I microwave them for one minute in the office kitchen when I get hungry. Just be sure to microwave them on a glass plate or bowl and not in plastic tupperware, so the chemicals in the plastic won’t leach into your snack. (A good rule to remember for all foods!)