Tuesday, January 17, 2012

I'm A Believer (Roasted) Brussels Sprouts

You don't want to miss this! Today, the world's most maligned vegetable gets a make-over. That's right, I'm talking about brussels sprouts, and today's recipe as is near to fool-proof as these miniature cabbages can get.


I tackled roasted cabbage a couple of weeks ago, and this recipe is very similar. In my opinion, though, it's much better. But then again, I don't take much convincing when it comes to brussels sprouts. Perhaps it's my British upbringing (brussels sprouts are a regular fixture of Sunday Roasts, along with Yorkshire Puddings and England's legendary roast potatoes) or perhaps it's because I don't have a problem with too many veggies (green peppers excepted), but I've always loved these mini cabbage look-alikes. Of course, most brussels sprouts are eaten boiled - and that's the big mistake. Believe it or not, brussels sprouts are my favorite veggie when cooked this way. You may be skeptical, but once you figure out how to roast them, you'll be a believer, too!

These guys are about to get gorgeous
Roasted Brussels Sprouts
serves two
12-18 brussels sprouts, washed and cut in half, lengthwise
1 Tablespoon olive oil
Salt (and pepper, if desired)

Preheat oven to 400°F. Cover a large baking pan with foil. Drizzle olive oil onto the foil and toss cut brussels sprouts in oil to coat. Sprinkle with salt and pepper to taste (I sometimes add some Italian herbs or a bit of grated parmesan). Bake in the preheated oven for 15 minutes. Remove and turn each brussels sprout before returning to the oven for another 10-15 minutes. Sprouts should be richly browned and slightly crisped on the edges. Serve hot.

These guys are at the half-way point - just turn and bake for another 10 minutes or so
A few notes: This recipe really is that simple - and it's delicious. Be sure to remove any damaged leaves from the brussels sprouts before cutting. Also, try not to disturb the sprouts too much during turning, as cooking makes them liable to fall apart. Any loose leaves can be discarded (although I usually cook them for the first 15 minutes and then enjoy them as a snack - they're a bit like kale chips!).

This post is shared at:
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10 comments:

  1. This is my absolute favorite way to make brussels sprouts. Love, love, love them!

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  2. WOW....they look delicious!!!!

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  3. OMG...we recently discovered this and LOVE them!

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  4. awesome!! I totally have been wanting to try to delve into the world of brussel sprouts but hadn't found a recipe that looked good enough to take the plunge until now! Thanks!!!

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    1. I hope you enjoy the recipe! It's such a simple preparation but it makes a world of difference from the usual boiled brussels sprouts. These are crisp and tasty :) (and judging from the other comments, I'm not the only one who likes them this way!)

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  5. These look scrumptious! I usually caramelize them on them on the stove top. This looks even better. We'll be having these soon.

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  6. Making these next week! i've been afraid of them lately because i don't hear good things but if I can get myself to like broccoli then i can get myself to like these! I will link back to you on my blog! Thanks for sharing

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  7. Thanks so much for linking this at Doggone Dirty Craftin last week. You are going to be one of our features in tomorrow's party. Come by and grab a feature button!

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  8. These look so delicious!! Just need to trick my husband into eating them!! Thanks for linking up to Strut Your Stuff Saturday! We would love to have you back next Saturday to share more great ideas! -The Sisters

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  9. i made these once... and spiced it up with some sliced shallots, sliced garlic and bacon bits, too! soooooo delicious!

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