Sorry I've been MIA this week. I've been feeling a bit overwhelmed and simply sticking with tried and true family meals. No time to experiment which actually gave me the idea to post a simple recipe. I hope it inspires you to remember some of those not to popular vegetables like Brussels Sprouts. 🙂
Surprisingly BOTH husband and child ate this with NO complaints!
I mean, I had to coax the little guy a bit but I didn't get any "I don't like these" or "Those are Yucky"'s.
As for the husband… he's come a loooong way from his 'I only eat broccoli and corn' days. 🙂
Here's how I make Simply Roasted Brussels Sprouts for my family...
Ingredients
- 1 lb Brussels Sprouts
- 1 tablespoon olive oil (14g)
- ½ teaspoon Kosher Salt
Instructions
Preheat the oven to 425 degrees
Clean and half the Brussels sprouts by rinsing them first.
Cut a bit of the base off.
Some leaves may fall off. That's ok.
Cut the sprout in half from the base.
Place all halves in a bowl.
Measure of the tablespoon of olive and and the ½ teaspoon of salt. Toss in the bowl to cover all sprouts with oil and salt.
Pour onto a cookie sheet covered with aluminum foil.
Roast for 20 minutes shaking and tossing about half way through.
I don't why but making and posting these put a smile on my face tonight. 🙂
📖 Recipe
Simply Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels Sprouts
- 1 tablespoon olive oil 14g
- ½ teaspoon Kosher Salt
Instructions
- Preheat the oven to 425 degrees
- Clean and half the Brussels sprouts by rinsing them first.
- Cut a bit of the base off.
- Some leaves may fall off. That's ok.
- Cut the sprout in half from the base.
- Place all halves in a bowl.
- Measure of the tablespoon of olive and and the ½ teaspoon of salt. Toss in the bowl to cover all sprouts with oil and salt.1 tablespoon olive oil, ½ teaspoon Kosher Salt, 1 lb Brussels Sprouts
- Pour onto a cookie sheet covered with aluminum foil.
- Roast for 20 minutes shaking and tossing about half way through.
Lauren
I love roasting brussel sprouts this way - its easy and delicious - and great finger food for my 18 month old daughter. Something to try, squirt a little lemon juice on them when they finish roasting, it adds a nice bit of flavor. I am going to try the red wine vinegar next time -Amy S!
Amy S
I have tried this with frozen, I did not cut in half and I did not notice any additional softness. Tasted pretty close to when I roasted them fresh. I usually add a touch of red wine vinegar when they are finished for a little sweetness.
Patty at A Day in My NYC
I've never had brussel sprouts...may have to try this easy recipe.
Tracy aka Tiny Tank
We love brussel sprouts!!! I'll have to give your way a try!
roni
You know.. they are.. but I just always cut them off. Habit.
Treadmill Traci
Great pictures. Aren't the stumps edible? Well, it does look neater to cut them off. Thanks for all the tips on how to do it. Now, I want to try some.
Doreen
I LOVE the way you do your nutritional chart! It makes it very easy for us Weight Watcher girls who are trying to learn the new Points Plus system.
Thank you!
Beata A.
Hm, that sounds like an interesting recipe, although I'm still hesitant to try the brussel sprouts. Maybe I'll save them until after Thanksgiving, to be on the safe side.
MG
our mothers gave brussell sprouts a bad rap for years by boiling them - Gross! I hated them as a kid! Now I have been roasting mine as well for a few years now and LOVE them, my husband and kids love them!
Marla
I did try this with frozen sprouts and it was much softer. I cut them in half while they were still partially frozen. The fresh ones were a bigger hit with the family because of their crispiness. It may have been better if I'd have roasted them longer. The taste was the same to me.
Tania Engels
I just bought brussels sprouts at the store this weekend! I think I'll have to try these tonight. The boyfriend doesn't love brussels sprouts, but he'll eat them. Maybe cooking them this way will convert him into actually wanting to eat them. I usually would just steam them and eat them plain, but a little olive oil and salt and baking them might make them more enjoyable for him.
roni
Marla - I haven't. I normally just nuke my frozen veggies. It would probably work you'd just get a softer finished product. If you try it with Brussels sprouts let us know!
Christie
@Marla - I haven't tried the roasting from Brussels sprouts but I have tried it with broccoli and cauliflower. It worked well. I just put the frozen veggies on a cookie sheet and roasted in the oven until they were done.
liz
i made them the other day but i didn't cut them in half... i will have to try them that way 🙂
Marla
I just made some last week. I've been trying to be south beach friendly with my meals. I think halving them made a huge difference in the taste. The only difference was is that I added some crushed red pepper flakes for a little touch of spice.
Curious... could you do this with frozen sprouts that have been defrosted?? Has anyone tried that before?
Emily Fowler
Yum- will have to try this (I usually start them by steaming in the microwave, then finish them by sauteing them in a pan with some crushed garlic). I'm the only one in my family who likes Brussels sprouts so far, but we have a "2 bite" rule (must take 2 bites of any food offered, in case your tastes have changed) which has often led to DS liking things he used to eschew.
Samantha
This is the only way I make brussels sprouts. The texture is perfect. My 5 yr old and 19 month old love them!
Mo
Ah, you're lucky! You have a family of "non-tasters". My parents HATE Brussels Sprouts so I only discovered my love for them at the beginning of this year, and they can't stand it when I cook them. They claim it makes the house stink.:P
I've yet to try roasting them though. Steaming them has gotten pleasant results so I never thought to try another way.
Tonyne @ The Unlikely Success Story
Yum. I love brussels sprouts. They are becoming my favorite veg!
Gail
I did the same thing this week with big, organic radishes. They came out amazingly, surprisingly good. The harsh raw radish taste disappears. I can't really explain what they end up tasting like but they were good and looked like roasted red potatoes, only without all the calories.
The Fat Kid
mmmm these look great - I'm going to try them tomorrow night. Thanks Roni!
Alison
I LOVE roasted brussels sprouts, crunchy on the outside, soft inside and salty, its perfect, thank you for the reminder to cook them :p
Christie
I was surprised how much my husband liked Brussels sprouts after I made him try them 🙂 I think this is the best way to cook them. If I have some, I like to sprinkle just a touch of Parmesan cheese on them when they're done.