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roasted brussel sprouts


Meet Marc:




Isn’t he cute?  He’s my boyfriend and therefore my official taste tester.  Technically all of my friends and family are my taste testers, but since he’s the one I’m usually cooking or baking for, he gets to try the  majority of what I make.


Marc is a good taste tester for lots of reasons.  For one, he loves to eat…I mean it, this boy has a serious appetite.  He also will try pretty much anything I make.  However, he can be pretty skeptical about some things I put on his plate.


For example, vegetables.  While I could base an entire meal around vegetables, they are an after-thought to Marc.  I like to put time and effort into my vegetable side dishes while he throws a few carrots on his plate and calls it good.  Enter: roasted vegetables.  I have roasted broccoli, asparagus, green beans, cauliflower, sweet potatoes, and now brussel sprouts and each time he is amazed at how good they are.


So, do you have a vegetable hater in your family?  Try roasting them!  This recipe will work with any of the vegetables listed above along with carrots, beets, peppers, zucchini, summer squash, eggplant, potatoes…I could go on…  It’s also fun to play around with spices when roasting vegetables.  Try Herbs de Provence on roasted carrots, cinnamon on sweet potato wedges, or a little lemon juice added to your roasted broccoli.


Roasted Brussel Sprouts


1-1 1/2 pounds brussel sprouts
3 tbsp olive oil
2 cloves of garlic, minced
3/4 tsp kosher salt


Directions:
Preheat oven to 400 degrees F.


Wash your brussel sprouts in strainer.  Cut them in half lengthwise, and pull off any outer leaves that are loose.



Mix them with the olive oil, garlic, and salt.


Helpful tip: to make the mixing of the ingredients easier, I put everything in a big freezer ziploc and just shake it all up.  This ensures the brussel sprouts are evenly coated with the olive oil.



Put the brussel sprouts on a baking sheet and roast for 30-40 minutes.  Try to shake the pan every 10 minutes so they are evenly browned.  The brussel sprouts should be crispy and brown on the outside when they are done.


Serve with a fun spoon like this:

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  1. These look fantastic and your boyfriend is sure cute….I am thoroughly enjoying your food blog…WAY TO GO…great job..Karen S.(Marc’s Aunt)