Growing up, I can't think of a single time that we ate Brussels sprouts. So naturally not having been exposed to them as a kid, I viewed them as creepy little cabbages. However, recently I've developed a new found love for this sprout, due largely in part to their "natural state." I may be a little late to the party on this one, but up until about a year ago, I had no idea that Brussels sprouts grew on stalks. Like this:

How cool is that? I think they're a really beautiful vegetable. Their color and shape are spectacular! Am I alone in thinking that "Brussels sprout" would be a beautiful color for a front door or an accept pillow? Hey, you never know when and where you might get design inspiration. 

So naturally I was really stoked when I saw these stalks for sale at my local grocery store. (No really, I'm being totally sincere.) I practically skipped to the produce section to bag this beauty for $4.99. Remembering how amazing these little jewels were recently at a wonderful dinner at Central in DC, I knew I could probably transform them into something fabulous (and a little healthier than those from our dining experience).

So how do you take them from stalk to plate? Simple! First, cut each of the sprouts off the stalk with a small paring knife, removing any yellowed outer leaves if necessary.

Then you want to give them a good rinse under water to clean them.

Next, lay them in a single layer on a baking sheet. (Personally I like to cut the really large ones in half.) Drizzle them with four teaspoons of olive oil, and sprinkle with freshly cracked black pepper and sea salt to taste. Bake them at 400 degrees for approximately 35-40 minutes until they're brown and golden.

And enjoy! You have a healthy, flavorful and delicious side dish. It was so easy, but looks so beautiful, I think I might have to serve this one up at my next dinner party. Maybe I can make converts out of my unsuspecting guests.

What's one thing I didn't expect, aside from becoming a lover of Brussels sprouts? Lulu has the same level of enthusiasm for this vegetable. (Our Facebook followers are familiar with Lulu's salad and vegetable obsession.) No sooner had I dropped the grocery bags on our kitchen floor than Lulu had her head in the bag, about to steal a green globe from its stalk. That's my girl!

Is anyone else a fan of Brussels sprouts? Are there any vegetables you've recently "discovered" and can't get enough of? C'mon, leave me a post and let me know. You'll make your mother very proud. 

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