There are many ways to spruce up brussels sprouts and I'll get to them, I promise. But before I do, I beg of you to give them a try in all their naked, properly prepared glory. So many of us have been traumatized by the boiled brussels sprouts our parents forced us to eat and that's just too bad. You see, when brussels sprouts are boiled, it is all too easy to overcook them. And when they're overcooked they release a chemical called singrin, which causes a sulfurous odor that will linger in your house for days- and in your memory even longer. But cooked properly they are mild and quite wonderful, addicting, even. So give this simple treatment a try, and let's put this myth to rest once and for all.
Roasted Brussels Sprouts
Yield: 4-5 small sides
1 lb Brussels sprouts
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400F.
Cut stems off of brussels sprouts and cut in half. Remove outer yellow leaves. Place in bowl and add olive oil, salt and pepper. Massage well to evenly distribute. Spread evenly onto lightly greased cookie sheet and roast for 30-35 minutes, turning or shaking the pan a few times. Wait, don't eat them all! Set aside 1 cup for Portobello Brussels Sprouts Wontons.
Thanks hunny these were very good I liked them a lot.
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ReplyDeleteI love brussels sprouts, I am determined to grow them in my garden, so far no success. These are one of my most favorite winter vegetable.
ReplyDeleteThey are quickly becoming one of mine as well. As far as gardening, I haven't had success with anything yet! Not even chia pets :(
ReplyDeleteHi there,
ReplyDeleteSaw you on Joy the Baker. My husband and I have been roasting brussel sprouts for a while now and LOVE them this way. They are good with a little red pepper flakes for seasoning, too. Doesn't take much though. Roasting the brussel sprouts makes all the difference! Thanks so much for sharing your wonderful recipes! xoxo Kim @ Bluebirds and Butterflies