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Roasted Brussels Sprouts.

It’s been a long time since I’ve been this excited about a vegetable.

I can guarantee you that I’ve NEVER been this excited about brussels sprouts. But roasted? Glorious!

Like most other veggies that are roasted in the oven, the sprouts become not only tender but also slightly caramelized on the edges.

They are easy and so delicious you’ll be making these over and over.

Oh, they’re also good for you. Green leafy veg, vitamins, and all that.

Here’s what you need:

Brussels Sprouts, Olive Oil, Balsamic Vinegar (optional, but really good), Garlic, Salt & Pepper.

Click here for a Roasted Brussels Sprouts Shopping List.

You could go totally plain with only oil, salt and pepper and these would still be wonderful. The garlic and balsamic vinegar just spruces them up with a bit more flavor.

Preheat the oven to 400 degrees.

Wash the sprouts, cut off the little stem end, and remove any icky looking leaves. Cut the sprouts in half or in quarters if they are really big.

I’m using about 1 1/2 pounds of brussels sprouts.

Place the sprouts in a 9×13 inch baking dish and using a microplane or other small grater, grate 1 clove of garlic over the sprouts.

Pour 1 – 2 Tablespoons of olive oil over the brussels sprouts.

Pour a dash – about 1 Tablespoon – of balsamic vinegar into the pan…

and add 1 Tablespoon of water. This helps the sprouts to steam just a bit and not completely shrivel up when roasting. It also allows you to use less oil.

Season with salt and pepper. Then get right in there and toss them around so that they are all coated in the oil and seasonings.

Roast them in a 400 degree oven for 30 minutes. Halfway through the cooking time, stir or shake the pan to allow them to roast on all sides.

This should probably be enough sprouts to serve 4 people, but to be honest, these were so good that Jim and I ate them all. In fact, Jim (between bites) said that he never EVER expected to like brussels sprouts. But the empty pan proved otherwise.

Roasting just does something incredibly special to vegetables.

There are all sorts of ways you could change up this basic recipe for more flavor options. I just saw a recipe that adds maple syrup. Cumin and coriander used to spice up the Roasted Shrimp & Broccoli, would also be good additions. Pine nuts, red pepper flakes, lemon, maybe a little parmesan cheese….all good choices.

Time to get on the Roasted Brussels Sprouts band wagon!

Here’s the recipe:

Roasted Brussels Sprouts

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2 Responses to “Roasted Brussels Sprouts”

  1. […] rage this past year. They were sort of the “it” vegetable. I happen to really like them roasted with balsamic vinegar or cooked with bacon. Eaten raw, they taste like very mild cabbage. They are tender, crisp, and […]

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