In my experience with nonprimal friends and family, even those who haven't warmed to Brussels sprouts in the past, one introduction to these babies and they'll be singing a different tune. Gone is the strong taste - the slow roasting makes them soft and mellow, crispy on the outside, and buttery and yielding on the inside. The toothpick convenience and nonprecision of the cooking time makes them a unexpectedly party-compatible appetizer.
Brussels Sprout Pops
Makes 20-30, depending on the size of your stalk
1 stalk Brussels sprouts (or buy 20-30 in a container if that's how they're sold at your grocer)
Butter to coat (I used 4 tablespoons salted)
Generous dash garlic powder, to coat
Wash stalk of sprouts, and then snap sprouts off of stalk into a large bowl. Melt butter with garlic powder, and then pour it over the sprouts. Stir vigorously to ensure that the butter mix fully coats the sprouts. Spread sprouts in a shallow baking pan and roast at 400 degrees for at least an hour (an hour and a half is better), until dark and crispy on the outside and very tender in the middle. Stick one toothpick in each sprout and serve immediately.
Disclosure: This post contains an Amazon affiliate link. Thanks for supporting Primal Kitchen at no additional cost to you!