For years I thought I didn't like brussel sprouts. (Maybe you can relate?) Turns out, I just never had experienced them cooked properly. The same thing happened to me with steak. My Dad is of the opinion you cook it until it is a shriveled black puck. I will never, ever forget the first time a friend cooked me a perfectly done medium rare steak. It was life changing- not joking. I digress.
The sprouts: This is one of those things you impress your friends and family members with because it's not recipe cooking. Really. It's throwing things together with the ease of someone who's got their grove on in the kitchen. No recipe cards, no cookbooks, no ipads. (yeah, I cook with my ipad.)
Take your brussel sprouts- maybe you have a pound. Maybe more, maybe less. Cut the bottoms off and then cut into halfs or quarters- I prefer quarters. It's ok if some leaves fall off. Those are the ones that are going to get extra crispy in the oven. Put them in a bowl. Pour a few glugs of olive oil over top (or melted butter or coconut oil) then season with salt and pepper and stir.
Spread the sprouts out on a baking sheet and pop them into an oven that has been heated to 400 degrees. Cooking time varies on how done you like them. Still fresh and green? About 20 minutes. More crispy, carmelized and brown? 40 minutes. Play around. Find out what you like. (Me, I like them on the carmelized, crispy side.)
Now this is the part that I think makes the difference. Once you put them in the oven, stir them up every 10 minutes. I even turn the pan around. I used to just give the pan a shake once or twice, but I discoved that I would end up with some that were too done, some that weren't enough done, and then just a few that were kind of perfect. This way gives me consistent results every time.
Now go- fall in love with those brussel sprouts! You won't regret it!