This makes my Brussels spouts loving heart swell with happiness: the small green vegetable has gone from one of the most hated vegetables in America to one of the most popular.

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Why are Brussels sprouts so popular? Because they're amazingly delicious, obviously.  I don't know if people are starting to love Brussel sprouts because they're tasty or because they're trendy and can be found in all upscale restaurants but does it really even matter?

Most people think of Brussels sprouts as a disgusting and mushy side dish that grandma would serve with family dinners and parents would force their kids to choke down. But, it doesn't have to be like that. Brussels sprouts don't have to be mushy and flavorless.

Tossed with a couple of ingredients and cooked properly, Brussels sprouts might surprise you. And, they're jam-packed with vitamins C and K and with glucosinolates, which can help protect against some forms of cancer.

Interested in giving Brussels sprouts a try? I'd suggest starting with oven-roasted Brussels sprouts because they'll cook crispy on the outside and soft on the inside. This is my favorite recipe and I'm curious to know how you like it after giving it a try!

Ingredients
1 1/2 pounds Brussels sprouts
Oil
Salt and black pepper - or Salamida Pinch Italian Gourmet Spice Blend

Directions
Heat your oven to 400 degrees. Cut off the ends of your Brussels sprouts and pull off any outer leaves that don't look so great. Put the Brussels sprouts in a big bowl and mix them with the oil, salt, and pepper. Or, if you're able to get your hands on Salamida Pinch, sprinkle it generously over the sprouts and mix well. Pour out your sprouts onto a sheet pan. Make sure the pan has a lip or else you'll end up with an oily mess in the bottom of your oven. Cook the sprouts for 35 to 40 minutes. Yes, the leaves will turn dark, and crunch- this is okay. For even cooking, you might want to shake the pan from time to time. Devour them when they're nice and hot!