Real Food Recipes, Snacks & Sides
Roasted Brussels Sprouts: My New Obsession
That Brussels sprouts have been epitomized as that ‘nasty health food my parents forced me to eat before leaving the dinner table’ could possibly be the biggest injustice in the world of food right now. (Well, that is if you don’t count CAFOs and HFCS and GMOs and all those other acronyms that stand synonymous with filth and disease.) But seriously, Brussels sprouts are NOT the disgusting slimy green balls that spring to most people’s minds at their mention. When roasted, all the brilliant flavors are brought out and shine on their own – no need to cover them up with other flavors or ingredients to make them more palatable.
I’m pretty sure I’ve eaten these roasted Brussels sprouts at least three days a week for the past two weeks. They are seriously that easy and that delicious! A friend whipped them up for me when we visited her before Christmas, then when I saw this beauty at Trader Joe’s (for a mere $3.50!) I knew I couldn’t pass it up:
That gorgeous man in the picture would be my husband, who also loves roasted Brussels sprouts, especially when they remind him of a mace. I suppose any food that reminds a guy of a prehistoric weapon of war would be ideal to serve to him, huh?
Alas, TJ’s has yet to offer an entire stalk of sprouts for sale since that time, so I’ve had to settle for buying them from Costco (2 lbs. for $3.99). Of course, now that I’ve moved into a house (!) with a yard (!!) I plan to grow my own. Hubby, beware, Brussels sprouts could end up on the menu five nights a week at that point.
They were especially nice served alongside salmon (pan-cooked in butter & seasoned with sea salt, pepper, dill, and lemon juice). Thank you Whole Foods for your one day sale! I couldn’t pass up wild-caught Alaskan salmon for $7.99/lb. It was still a spurge for us, but with the amazing omega-3 fatty acids in salmon, I figured this would be one of the only times we could actually afford salmon that didn’t come in a can.
Roast up your own Brussels sprouts using these guidelines:
Roasted Brussels Sprouts
Ingredients:
Brussels sprouts grapeseed oil sea salt freshly ground black pepperDirections:
Preheat oven to 400 F.
Cut Brussels sprouts in half and place on a baking tray or in a roasting dish. Drizzle grapeseed oil over them, season with salt and pepper, then stir, making sure all Brussels sprouts are evenly coated with oil.
Pop the tray in the oven for 15 minutes, stirring once during cooking. They are ready when the Brussels sprouts turn bright green and just begin to brown.
Brussels sprouts belong to the same family as cabbage, so you’ll notice a similar taste if you’ve ever roasted cabbage. That also means it comes with a bit of a, ahem, smell. I personally think they smell fantastic and have never noticed anything malodorous, but when I cooked these up at my in-law’s house, my father in-law couldn’t even get over how horrible they smelled as they cooked. Broke my little Brussels sprout loving heart! Needless to say, he didn’t try a taste, by my mother in-law loved them. Hopefully you will as well!
Have Brussels sprouts always held that ‘gross’ stigma in your mind? Or do you love them as much as I do?
This post is linked to Pennywise Platter, Simple Lives Thursday
Comments are closed.
Brittany P.
February 9, 2012 at 10:04 amI am going to HAVE to try them this way! I just love brussel sprouts. They look delish!
Allyn
February 9, 2012 at 10:50 amThey’re one of our favorite veggies! I love them roasted with butternut squash and onions. I can seriously eat a huge plateful.
Lori Winter
February 9, 2012 at 4:13 pmThat combo sounds delish! I’ll be adding those to the roasting try next time for sure.
ben
February 9, 2012 at 11:48 amglad we got to share them with ya’ll!
Erin
February 9, 2012 at 2:30 pmI LOVE brussels sprouts too! However I tend to saute them because it’s quicker and easier for me! So yummy!
Lori Winter
February 9, 2012 at 4:14 pmGood call on the time saver! The thing I love about roasting, though, is that you can throw the veggies in the oven and prep the rest of dinner while they cook.
Melissa @ Dyno-mom
February 9, 2012 at 5:33 pmWe eat a lot of these, too! I use a French recipe in which they are tossed in hot melted butter with cracked hazelnuts before being finished in the oven. Truth be told, the nutty browned butter and the nuts hide the cabbage taste and the kids seriously dig them. Maybe switching to butter would help others try them, too?
Lori Winter
February 9, 2012 at 5:38 pmMmmm. I. Love. Butter. Thanks for the suggestion Melissa!
Audrey
February 9, 2012 at 7:19 pmCool plates. :)
GiGi Eats Celebrities
February 11, 2012 at 12:40 amThrow a little more olive oil or grapeseed oil on those puppies along with some garlic, pop them in a convection oven… OH BOY, delicious!
Stephanie
February 11, 2012 at 11:27 pmI’ve never tried them and never wanted to until my little brother (a veggie hater) declared them delicious. He just finished culinary school and said roasted brussel sprouts were just the bees knees. I guess I’m going to have to try them!
Lori Winter
February 13, 2012 at 3:41 pmI love it! Let me know if you think they’re the bees knees as well! ;)
Kay Walls
August 2, 2013 at 1:38 pmI have always loved Brussels Sprouts but I always steamed them and put butter on them. About a year ago I decided to roast them….FANTABULOUS! I like to roast a combination of veggies together and these are great with red peppers and onions. I roasted them last night with some of our local Alaskan yellow potatoes, onions, olive oil, salt and pepper and Rosemary…YUM!