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Roasted Brussels Sprouts

Posted in : Sides, Vegtables on by : Christine

Roasted Brussels Sprouts
So simple but so good. If you don't like Brussels sprouts you have not had them cooked properly. I always make extra as they freeze well for future use.
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  1. Brussels Sprouts, as many as you want to eat
  2. Oilve oil, enough to toss the sprouts you are using
  3. Salt, Kosher or sea salt, enough to taste the amount of sprouts being roasted
  4. Pepper, fresh cracked of course, to taste
  5. Optional to some: cooked, crumbled bacon (only you know how much is enough)
  6. Another option: grated cheese (see notes for my thoughts)
  1. Preheat oven to 375*.
  2. Trim and quarter the sprouts.
  3. Place them on a lined rimmed baking sheet large enough to hold the amount of sprouts you are roasting in a fairly single layer.
  4. Toss the sprouts with olive oil, salt and pepper and spread out on the baking sheet.
  5. Roast for 15 - 20 minutes tossing half way through. They are done when they are at the crunch you like. I like mine to still be a little firm.
  6. Start eating them right from the pan; I have to make a double batch because I eat a whole one before they finish cooling.
  7. These freeze well in a zip lock bag.
  1. Bacon: once the sprouts are roasted to your perfection toss with the room temp bacon crumbles and serve. You can also substitute bacon fat for the olive oil when roasting - YUM!
  2. Cheese: So many compliment the earthiness of sprouts they are great with any nutty cheese. I love them with smoked Gouda or shaved Parmesan. Just sprinkle on and broil until the cheese is bubbly. Serve immediately.
  3. Did someone say cheese and bacon? Be still my beating heart!
  4. If you would like a brighter flavor spritz some fresh lemon juice over the cooked veggies.
  5. Toss finished sprouts with chopped fresh herbs such as thyme or dill.
  6. Chilled sprouts make a great cold salad tossed with some lemon juice or a little vinaigrette.
Christine Cuisine http://christinecuisine.com/

Roasted Brussels Sprouts
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Roasted Brussels Sprouts
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