It wasn’t until this past year that I discovered a love for brussels sprouts.  REALLY?  You might be thinking.  Yes, I know.  Growing up brussels sprouts kind of fall into the same category as lima beans causing children to wrinkle their noses and shake their heads when asked to eat them.

I’m here to tell you, I was one of those people too…until I discovered roasted brussels sprouts.  A little olive oil, a splash of balsamic vinegar, seasoned with salt and pepper.  Add them to a salad or as a pizza topper.  You won’t believe all the flavor that comes out of these little green beauties.

Recently, my favorite way to eat them has been roasted, roughly chopped and added in with a mixed greens salad topped with avocado slices, toasted pine nuts and a sprinkle of parmesan.  So much flavor you won’t even need a vinaigrette!

Since brussels sprouts are in season there’s a bounty of recipes to try, here are a few on my list…

Roasted Brussels Sprouts and Goat Cheese Pizza

Wild Rice Pilaf with Brussels Sprouts and Pecans

Brussels Sprouts Salad

How to Roast Brussels Sprouts

Ingredients

  • 1 pound of brussels sprouts, sliced in half
  • 1-2 tablespoons extra virgin olive oil
  • 1-2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Slice each brussels sprout in half and place on a baking sheet.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Toss to coat.
  5. Season with kosher salt and pepper.
  6. Roast at 425 degrees for 15-20 minutes or until golden brown and fork tender.
http://thishomemadelife.com/how-to-roast-brussels-sprouts

5 Responses to How to Roast Brussels Sprouts

  1. I love roasting brussels sprouts. They’re always a hit in my house…which is weird to some people, lol.

  2. Funny – I finally discovered my love for brussels sprouts 2 years ago. I found that with similar preparation as what you’ve shared they are just delicious!! :)

  3. Eileen says:

    Roasted brussels sprouts are my favorite! I love how you don’t need a vinaigrette–mostly because the roasting oil & vinegar mix bakes the dressing in. :)

  4. Shawn says:

    Wow, Alison, this post really resonates with me and I love the photos. I only discovered them last year, too, and it’s this way of cooking them that was a game changer for me. What’s that pan you are using?

  5. Thank you for providing the great pictures to go along with your recipe. I HATE cooked veggies and would never eat a brussels sprout if I hadn’t a had a roasted one. OMG relish. So I want to try it. Just bought the little cuties for the first time in my life. You make it look good & easy.

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