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Sometimes the simplest things in life are the best.  Eat what’s in season and don’t do too much to it; sage advice I received a long time ago, oh so true.

Get some brussels sprouts, the smaller the better.  Rinse off, cut in half.


Put some good olive oil and soft or melted butter in a baking dish or roasting pan.  Throw those sprouts in there, roll them around to coat and give a good sprinkling of fresh black pepper and coarse salt.


Bake at 450 – at 15 minutes mine were just starting to carmelize. I let them go another 15 because I like them tender inside and crispy outside – dump them in a bowl and sprinkle more coarse salt.  Ignore brussels sprouts recipes that call for toasted nuts, balsamic vinegar, garlic, or….any other ingredients.  Trust me.

Special thanks to dB, owner of FoodCandy, for recommending my new lens…I’m swooning.



    • Chris
    • Posted March 2, 2008 at 4:58 pm
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    You are really becoming the food photographer. Great photos!

  1. Oh I like the new lens! Very crisp pictures. Too bad you didn’t have it when the Argentinian guy was around. Ha! 😉
    I love Brussels sprouts done that way. Z best!
    You almost make me want to start eating healthy. Can I roll them in pork fat before roasting them? 🙂

    • Trip
    • Posted March 5, 2008 at 10:37 am
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    If I didn’t already worship at the altar of the Brussels Sprout I would start to after seeing this spread – beautiful photos and great cooking technique. Yum!

    • MattTheCoolGuy
    • Posted March 10, 2008 at 8:33 pm
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    Gotta love the prime lens, 50mm 1.8 right? One thing, I’d set the on the camera EV to -1/3 as it looks like your highlights are getting blown out a tad. Otherwise, nice shots, hon.

    • asg749d
    • Posted March 21, 2008 at 2:29 am
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    Hey…I tried this with some crispy bacon last night and a glass of Riesling…amazing! Thanks!

  2. I made these brussels sprouts tonight. Fantastic 🙂

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