Mon petit chou c'est tres bon

I never realized that so many people liked brussel sprouts until I put a recipe for asparagus up on this blog yesterday.
Wow. First one or two people mentioned it on the Facebook fan page, then I got a few emails and then I even got a phone call from a friend who wondered why I rarely posted a brussel sprout recipe. I thought brussel sprouts were one of those things that got passed to the dog under the table because no one liked them. (Personally, I never had a dog growing up and someone might notice if I tried to pass a hand full of veggies to the goldfish, so I learned to like the little cabbages at a young age.)
I just had no idea...
So, I did a little research about these hidden treasures and found that they are a very healthy fan favorite.
In just three ounces of brussel sprouts, you get more Vitamin C (125 percent) than is actually recommended by the government. An orange has about 101 percent of the recommended amount you need. Brussel sprouts have 3.8 grams of fibre in that same serving. They are good sources of Vitamins A and B as well as potassium. And they have just a wee bit more iron than spinach.
So, kids, stop making your dog healthier and gobble up a few of these little snacks.
And, if you are trying to whisper sweet nothings to your sweetie in French, don't be afraid to call him/her your "petit chou" - the French word for brussel sprout is also a term of endearment in that language. (Somehow, calling your love a brussel sprout loses something in the translation.)

Roasted Brussel Sprouts

12 brussel sprouts

1 clove garlic, minced

1 teaspoon of olive oil

1/2 teaspoon of  ground cloves

1 teaspoon of pepper

1 teaspoon of Kosher salt

1/2 cup of Colby Jack cheese (optional)

Cut the brussel sprouts in half and put them cut side down in a greased baking dish.

In a small skillet, brown the garlic in the oil and mix in the cloves and the pepper. Let them cook together for one minute.

Pour the garlic butter over the brussel sprouts.

Roast in a 375 degree over for 7 to 10 minutes.

I thought it tasted better with a sprinkle of melted cheese, but it's pretty tasty on its own.

Vegan. (unless, of course, you use the cheese)