Monday, September 9, 2013

Oven Roasted Brussels Sprouts

This was originally posted on October 22, 2012 on Cooking for Seven. I enjoyed these so much last fall, and I'm excited to roast up another batch.


Oven Roasted Brussels Sprouts
Perhaps I have been spared a bit of the usual hatred for Brussels Sprouts by the simple fact that my mom didn’t cook them much when we were kids. Of course I’d heard so many bad things about this leafy green that I somehow had it in my mind that they were gross and to be avoided.
Oven Roasted Brussels Sprouts
Then I saw beautiful pictures of roasted Brussels Sprouts floating around the web. They didn’t looks so bad. In fact, they looked pretty good, delicious even.
Oven Roasted Brussels Sprouts
So I purchased a small bag from our local health-food store and roasted them up. They. Were. So. Good. It is my firm belief that roasting will transform nearly any vegetable into something scrumptious (perhaps with the exception of beets).
00Oven Roasted Brussels Sprouts3
These little veggies pack a pretty good nutritional punch as well. Just one cup provides over 100% of your daily intake of vitamins K and C. Perfect for a pregnant me.
If you are an avid Brussels Sprouts hater and have never tried roasting them, may I suggest purchasing a small bag and giving it a try. There’s not much to lose, and you may find that you love (or at least don’t hate) them.

Note: this is a method, not a recipe with specific ingredient amounts. Tailor it to your own tastes!
Oven Roasted Brussels Sprouts | by Erica Lea | Printable Page
Ingredients:
  • Brussels sprouts
  • olive oil
  • salt & pepper to taste
  • good-quality butter for serving, optional (my favorite brand)
Directions:
1) Preheat oven to 400 degrees F (205° C). Wash the Brussels sprouts and remove the outer layer of leaves and any that are yellow or ugly-looking. Cut off the brown stubs and slice in half.
2) Arrange the sprouts on a rimmed baking sheet or shallow roasting pan, cut side up. Drizzle with good olive oil and sprinkle with salt and fresh-ground pepper.
3) Roast in preheated oven for 15 minutes, flip the sprouts over and cook for an additional 10 minutes, or until the sprouts are tender and the outsides are nicely colored.
4) Serve with extra salt and pepper and (my favorite) good-quality butter. Enjoy!
Oven Roasted Brussels Sprouts

8 comments:

  1. These actually look pretty good, though I admit to initially being horrified when I saw the words "brussel sprouts." Now that I think of it... I don't think I have ever eaten one. Now is the time to try it! Butter makes everything better, am I right?!

    -Liz

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  2. Roasted brussels sprouts make me sooo happy! Love this!

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  3. Cant really go wrong with roasted bsprouts. Yum!!

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  4. I do love a good crisp, firm, warm sprout. These look great, will try roasting them.

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  5. Those look amazing! I love brussel sprouts, can't wait to try.

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  6. Made these last night with a chestnut puree sauce (added some butter and heavy cream plus a dash of Sri Racha chilli.) Basted the sprouts on a baking sheet and broiled in the oven.

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  7. It's been called nasty, detestable, obnoxious, sad, sour and soggy. But the Brussel Sprout is a "trending" vegetable. Easter is a perfect opportunity to incorporate this new food status symbol into your life!
    https://www.youtube.com/watch?v=A9boMXRpALM

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  8. I like roasted dishes most. But I always prefer vegetables. for the takeaway menus I want to select this. I want to see more like this.

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