Tried-and-True Recipe: Roasted Brussels Sprouts and Gruyere Toasts

Tried-and-True Recipe: Roasted Brussels Sprouts and Gruyere Toasts

We find and try a lot of recipes that we find on Pinterest — some are complete failures, but some become instant classics, things we go back to time and again. We thought it would be fun to start a new series where we share some of the recipes that have worked for us, to help you wade through all the Pinterest mess. Most of the recipes we like are pretty easy, pretty quick, and don’t involve a ton of fancy ingredients. Here’s one of our tried-and-true recipes: Roasted Brussels Sprouts and Gruyere Toasts, from Feed Me Phoebe.

For the full recipe, visit Feed Me Phoebe.

Until maybe two years ago, I would not eat brussels sprouts under any circumstances. When I was little I decided that brussels sprouts were the perfect home for bugs, that if I were a bug, I’d want to cozy up in all those leaves and have access to unlimited free food… I mean it’s perfect. So anytime my mother would make brussels sprouts — boiled, of course — I’d painstakingly peel each leaf off looking for bugs. And one day, I found one! I never had to eat brussels sprouts again, yay.

A couple years ago, though, brussels sprouts suddenly got popular, and for some reason I was feeling especially brave/trendy and decided to give them a second chance, only to find that I loved them. I mean, LOVE. When they’re roasted in olive oil and sea salt, instead of boiled, overcooked and mushy, brussels sprouts are so good, I promise. (And I just try not to think about the bug thing since I still think it’s pretty true.)

This tried-and-true recipe combines yummy roasted brussels sprouts with melty, gooey gruyere cheese (one of my all-time favorite cheeses), and a little rosemary on hearty sourdough bread. It’s absolutely delicious and is something we’ve been making probably once a month for over a year. We generally eat it as our entree, but it would be better suited for an appetizer or side. It would be great for a dinner party. It would be easy to make more or less just depending on how many brussels sprouts you want to chop up.

So if you like brussels sprouts, cheese and toast, I’d definitely recommend trying this. And if you don’t like those things… well, you’re wrong. Because they’re delicious. 🙂

Let us know if you try it and what you think!!

(All photos from Feed Me Phoebe. Get the recipe HERE!)

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