re·cipe: roasted brussels sprouts

February 7, 2013



I have to be honest: I don't ever remember eating brussels sprouts while growing up. I do, however, remember that they were the brunt of many jokes and the object of hatred for many. I guess I just never bothered to give them a try.

A couple of weeks ago, Sean and I went out to eat with some friends including one who hails from a family of foodies. As usual, the topic of my recent decision to go vegetarian came up. He mentioned brussels sprouts had become a new fun vegetable for him and suggested a way for me to give them a try.

I picked some up at Trader Joe's and decided to make them as an appetizer for the Super Bowl get-together with my in-laws. Certainly not a conventional choice, but since two other people in attendance were vegetarian, I figured it was worth a shot.


Not only were these super easy (think homemade potato wedges), they were enjoyable to eat. My mother-in-law who does not prefer them at all even said she enjoyed these! Since this is my first go-round, I'm guessing the enjoyability of brussels sprouts probably relies very heavily on the method of preparation.

Whether you normally like them or not, give this a try before you ban brussels sprouts from your diet forever. They make a tasty, healthy side, and I can't stress how easy they were. I'll definitely be incorporating them into my meal rotations in the future.

Roasted Brussels Sprouts



You Will Need:
  • Fresh brussels sprouts
  • Extra virgin olive oil
  • Salt & Pepper (or whatever seasoning you prefer- that's the beauty of this! I have a feeling Maryland's beloved Old Bay seasoning would be a nice choice)
Directions:
  • Preheat oven to 350 F and lightly grease a baking sheet with olive oil
  • Rinse brussels sprouts and cut each in half

  • Place in a plastic bag and add enough olive oil to coat, plus salt and pepper or seasoning to taste.


  • Seal bag and shake to coat all brussels sprouts evenly
  • Place brussels sprouts on baking sheet 

  • Cook for about 30 minutes - brussels sprouts should be soft and some leaves brown

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