Growing up I hated, that’s HATED with a capital H, brussel sprouts. Back in the day, when I was young, my Mom either served brussels boiled or cooked them from a frozen box. They were soggy, mushy, and bitter. Can you relate to that? I think all Mom’s cooked brussel sprouts the same way! However, years ago, a friend of mine introduced me to Roasted Brussel Sprouts. It was a game-changer!
Well, it was for some of us. My husband, Benji, is a bit picky about his brussel sprouts. He likes them when they are fresh from the farm and they have to be in season and small in size. That doesn’t help me when I want to serve them in the dead of winter!
So, what was I supposed to do? I cut them in quarters. Still not the best solution but it’s a lot better than leaving them large. They roast up brown and crispy without a lot of bitterness.
Brussel sprouts are a member of the cabbage family and are grown specifically for their leaves. They are popular in Brussels where they got their name from.
Roasted Brussel Sprouts Recipe Tips
- Cut the sprouts in quarters if they are large
- Be generous with the kosher salt
- Add Balsamic Vinegar at the end if you like the flavor
- Add other herbs or toppings at the end to change up the flavor, such as parmesan or a dried ranch dressing
- Serve them with a great dipping sauce like this Tzatzki Dressing
Roasted Brussel Sprouts
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
Description
We love brussel sprouts for dinner. Warm, crunchy, and salty are what make these so tasty!
Ingredients
1 lb brussel sprouts
1/2 C olive oil
1T kosher salt
Instructions
Preheat the oven to 425 degrees. Cut the brussels in half or in quarters depending on how large they are. In a large bowl add the olive oil. Spread the Brussels out on a sheet tray and sprinkle with salt. Roast until crisp and golden, about 15 minutes.
Notes
Serve these warm or at room temperature. Create a dipping sauce from mayonnaise, sour cream, and spices of your choice. I use tzatziki, a tahini dip, or a mayonnaise dip with onion, garlic, and thyme.
What do you think?