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Roasted Brussels Sprouts

I love a roasted veggie, don’t you? Roasting brings out the earthy complex flavors of foods that can’t be duplicated any other way. Bonus: most kiddos will eat a roasted veggie over any other cooking method. < Not scientific, just my own personal observation.

When you roast Brussels sprouts, the outside takes on a crispy crunchy bite, while the inside is soft and creamy. Oh, momma!

Roasted Brussels Sprouts

Y’all know when I cook, I make enough for an army, so the following recipe can be halved for you normal folks. This recipe, as written, makes a generous side dish for any table.

Roasted Brussels Sprouts

(recipe adapted from: Green Wave Farms)

INGREDIENTS:

2 pounds Brussels sprouts

4 tbsp olive oil

1 tsp Kosher or Himalayan salt

1/2 tsp freshly ground pepper

DIRECTIONS:

In a large bowl, mix sprouts with olive oil, salt and pepper.

Line a large baking sheet (with a lip) with parchment paper, then pour sprouts on pan.

Roast for 40-45 minutes @400°.

Shake the pan every 20 minutes to brown evenly.

~~~~~~~~

Here’s what I mean by a baking sheet with a lip:

Roasted Brussels Sprouts

When you go to shake your veggies to ensure proper browning, the lip prevents the sprouts from falling off the pan. Ain’t nobody got time for that!

End result = Brussels sprouts perfection!

Roasted Brussels Sprouts

Happy Roasting, Y’all!

 

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GiGi Eats

Friday 18th of December 2015

Roasted Brussels Sprouts are just... Perfection in my mind... And mouth. However, ask me if I like brussels sprouts, oh 15 years ago and I would have laughed in your face!

Joe the Travel Guy

Wednesday 16th of December 2015

I love Brussel sprouts, they are my favorite green vegetable. Your recipe seems to be easy to follow, I like adding just a little maple syrup to the finished product. Joe mydaddoes.com

Patti Tucker

Wednesday 16th of December 2015

Yum! Nice addition.

Barbara

Monday 14th of December 2015

OH thank you for this! I love brussels sprouts but they have to be done right and they can be tricky. You've made it simple and these look delicious.

Patti Tucker

Tuesday 15th of December 2015

Thanks, Barbara. Enjoy!

penpen

Monday 14th of December 2015

when i'm in a hurry i just spray the brussels with olive oil spray and salt them right in the pan. ditto for broccoli and cauliflower. carrots and onions too. everything tastes better olive-oiled and roasted. thanks for the reminder.

Patti Tucker

Tuesday 15th of December 2015

Loved a roasted veggie!

Jennifer

Monday 14th of December 2015

I'm trying to learn to love new vegetables.... I'll have to give this recipe a try!

Patti Tucker

Monday 14th of December 2015

I hope you like them. I actually like to snack on them during the day. Makes me feel superior getting my veggies in. ;)