til you've tried it!!
Before you hit the back button, hear me out! Yes, I am blogging about Brussels sprouts folks. They are one of my favorite vegetables. Right up there with artichokes, broccoli, cauliflower, and asparagus. However, they are abused so often that people think that they are nasty little balls of slime.
When making these veggies (or most veggies, for that matter), do not boil them. Steaming them is ok, but roasting them is the best! I found a recipe on allrecipes.com last year and haven't made them any other way since. So if you haven't been a fan before, maybe you'll try these and give them another chance.You can also cut up cauliflower and roast it right along with the spouts. Other veggies like asparagus and broccoli are wonderful roasted, but cook too fast to be in the same pan with the sprouts, but cauliflower cooks in the same time.
My notes: I never cook them the full 30-45 minutes. Poke them for tenderness around 20-25 minutes. That's when I usually pull them out.
Roasted Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Brussel Sprouts are my favorite too and I make them the same way. My 8 year old loves them too.
ReplyDeleteMmmm.... love roasted Brussel Sprouts ~ roasted asparagus is yummy too!
ReplyDeleteYum...I love brussel sprouts. Do you think it would work on a grill too? I might give it a try. I've never thought to do anything but steam.
ReplyDeleteUntil last year I never would have touched a brussel sprout. Since discovering basting oil we now halve or quarter them, toss them in the oil, add a little salt and bake. Natures candy!!
ReplyDeleteYUM...... I might need to go buy some today!
ReplyDeleteSee, I'm reading this, and I'm shuddering...ugh!!! I recall Brussel Sprouts from childhood, and these memories involved hiding them under the cushion on my chair to boost me up, under the rim of my plate, under/inside the baked potato skin.. it goes on and on...I remember the color of the pillow I sat on at the table from when I was under the age of 6, it's that vivid!! All to hide those beastly little things. And yet, I see posts like this that make me almost ALMOST dare to try them again.... you all make them sound so good! I don't know if I'm convinced yet, maybe the next time I visit my sister- who DOES like them, we can try some of your suggestions. I'm not trying to sound rude, honest :), and I apologize if that's how I come across.. but ugh.. there goes that shudder again.... :D
ReplyDeleteWe love, love, love brussel sprouts this way. I also add lots of other veggies like carrots, turnip, parsnips, celery and potatoes.
ReplyDeleteWe eat those little beauties a few times a week around here! So cute and yummy! This is going to sounds really stupid, but I've never put pepper on them. How could I have overlooked that spice on my sprouts? Gotta make 'em your way asap!!!
ReplyDeleteI've been in the mood for brussel sprouts lately. Going to have to try this recipe! Thanks for sharing!
ReplyDeleteI have a weekly linky party called Terrific Under Ten Tuesdays. It's for projects made for $10 or less. I would love for you to link up sometime!
I LOVE brussel sprouts, but only if they're fresh. The frozen ones make me gag!
ReplyDeleteI have always steamed them, but these roasted sprouts look delish!
Yum! Thanks for giving me a recipe for these little tricksters! I keep trying to make them and I promise my husband they are good, but I can't quite get it right. But now I can shock him with how good Brussel Sprouts are! Ha!
ReplyDeleteI love making them this way as well. I cook them for less time as well. Even my kids eat them!
ReplyDeleteThat is exactly how I make them. Little green balls of yumminess!!
ReplyDeleteMy daughter in law made these this way a couple years ago and this is the only way I make them now. I grew them in my garden last year and I had so many, I almost got tired of them. They are very hard to pick from the plant. You have to twist them off, which is hard on the wrists. But I will probably plant them this year as well.
ReplyDeleteMaybe I can get the rest of the people in our family to eat them if I try it this way. I forget about roasting veggies and usually just steam them. I'm going to have to remember that for asparagus too, which I eat alone. :)
ReplyDeleteI LOVE Brussels Sprouts! I haven't made them this way BUT I have started doing LOTS of veggies this way and I'm NEVER going back to boiling any of them! I LOVE roasted cabbage too... Thank you SO MUCH for the recipe!
ReplyDeleteHave a Happy Easter Week,
Donna
Thank you for this recipe! My hubby and I had these at an organic restaurant recently and LOVED them. Can't wait to try and make them myself!
ReplyDelete