Roasted Brussels Sprouts

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Roasted Brussels Sprouts

 

File this one under “The wonders never cease”.  I did not think my family would ever like brussels sprouts.  I didn’t even think I would ever like them.

But when we tried them as part of a sheet pan dinner, we loved them.  I decided to give them a try as a simple side dish.

Success!

These are so easy and good and a nice change from the broccoli we eat so much.

I think the reason that we like brussels sprouts now, but hated them other times we tried them, is that I’ve been buying them fresh vs frozen.

Fresh brussels sprouts have only recently been available in stores around here.  And by recent, it could have been in the past few years.  But I don’t think they were available in regular grocery stores fresh even 10 years ago.  At least not on a regular basis.  I think they’re one of those veggies like kale that’s developed a market share where previously no one bought or ate them.

Of course, I could be wrong.  Maybe I’ve just been ignoring them.

Either way, we’ve discovered them and I think we’re hooked.

Here’s how to roast them.  

Brussels Sprouts

 

This is more method than recipe.  It’s very simple and pretty quick too.

Rinse the brussels sprouts under cool water.

Trim the stem end off.  I like to cut the sprouts in half too, especially if they are on the larger size.

Toss in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper.

Pour out onto a baking sheet.  Roast in 400 degree oven for 20-25 minutes, until tender.

Do you or your family eat brussels sprouts?

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Comments

  1. Roasted brussel sprouts. Fresh brussel sprouts are still not available at my local grocery. How would you adapt this for frozen? Would I need to thaw them first?

    • I’m not sure it will work well with frozen. You could try it by thawing first. You can also use this method with broccoli and other veggies.

    • Claudia says:

      I use frozen when I can’t find any fresh ones. I thawed them out first (left them in the frig overnight) and cooked the identical way I cooked the fresh ones. I was pleasantly surprised that they turned out so good. They tasted almost, if not the same, as the fresh Brussels sprouts.

  2. My family loves the fresh brussel sprouts either roaster or steamed. I have also done the same thing with fresh green beans and my 2 boys under 6 devour them, it gives them a crispness like french fries.

  3. I’m so glad you’ve learned to love them! Want to kick it up a notch? Add balsamic vinegar. 🙂 I’ve found three recipes that I like, some with nuts and cheese, but the simple version with balsamic is the one we make the most. I’ll link you to the ones we make and maybe you’ll find one you like or that you’ll have fun tweaking.

    http://fortheloveofgrub.blogspot.com/search/label/vegetables%20-%20brussels%20sprouts

  4. To spruce up frozen ones, thaw them and sautee them in butter until they caramelize along with some thawed pearl onions. Add a spoon of sugar and a nice dash of marjoram and pepper. My gang loves them this way.

  5. I love roasted veggies. I use olive oil, balsamic vinegar and some of your seasoned salt. I freeze some of them after I roast them (the other person in my house doesn’t do too many veggies). I also love red beets roasted and broccoli is good too. Again I roast more than I can eat and freeze the extra. It makes it really easy to pull them out for a quick side dish.

  6. Thanks for a great way to cook these cuties. Maybe it’s because I’m in the Midwest, but I’ve been buying them and making them for a good twenty years. I guess in some parts of the country, they may only be fresh in the fall, like cabbage (which they are!). I agree with the other gals…there are lots of way to make these. I actually like to saute them in the olive oil and add a little grated cheese near the end A little water in the pan periodically helps them steam a bit and not dry out. And that’s the problem with roasted veggies. All veggies are so different depending on their water content…you really have to know which ones will work in the oven, and also, do “like” vegetables together…some just cook faster and slower which means you will have mushy eggplant and dried out broccoli if you do them each for a half hour. In reference to the comment above…roasting green beans just won’t work. They need steam…water. Weird…you really have to experiment. But that’s what makes cooking fun! 🙂

    Thank you, I love your site! 🙂

    Jane x

    • Thank you for your information Jane. I boil brussel sprouts esp. at Christmas but kind of boring. I have poured melted cheese over them at serving. Your info. on the other veggies is something I wasn’t aware of. You are right, one has to experiment I guess.

  7. We grew up with Brussel sprouts in Australia done every way including mashed with potato’s. One of those foods you hate as a kid but love as an adult. Also my grandmother told me to cut a cross in the stem before cooking, I think it’s to release any bitterness

  8. if you take some bacon and snip it into small pieces with some scissors and roast it along with the brussel sprouts, Its a nice twist to the recipe! I made my famiy love brussel sprouts just by adding the bacon!

  9. I’ve been cooking/eating fresh Brussels Sprouts for nearly 40 years, so I am older than dirt:-)
    Hot cast iron skillet, peanut oil, fresh sprouts sliced in half and stir fry until they get a bit crispy. Throw in some chopped fresh onion as well. Their little jackets start to fall off and it’s all delicious!

    Thinking of your great recipes when I load the Crock Pot. Thanks!

  10. We roast all veggies during winter, experimenting with different seasonings, infused oils and flavored vinegars. So much tastier than steamed. Summer time when its too hot to even look at oven, we will do a quick pan sear/ roast on cooktop or move same veggies to outdoor grill. We enjoy creating mixtures of several different veggies at once. Brussel sprouts, carrots, radish, cherry tomatoes is very pretty. Green beans, red pepper, yellow squash. Anything goes, be creative.

  11. If you dislike Brussels sprouts, get fresh or frozen. Thaw frozen by placing in a bowl of water, like one does for frozen sea food, for at least an hour, or thaw over night in the frig. Wash fresh ones. Cut in half, no matter the size, unless extremely small. Cut in half through the stem so they hold together. Cutting them in half is crucial if you don’t like sprouts. Place in bowl and toss with whatever fat you prefer, and salt. Heat large skillet to medium or medium high. Once preheated, add sprouts and cook until seared and browned or even blackened a bit. Stir or toss frequently to get that browning on all sides. This takes out the chlorophyll taste that I hate so much. I still can’t eat a proper full serving but I’m becoming acclimated to the flavor and eating more each time.

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