This week we saw the lowest temperatures in 30 years – the deep south was like the Arctic temperature wise. When it gets cold, I love using my oven as it just warms up the kitchen. Last month, for the first time in my life I tried brussel sprouts at a restaurant and really liked them. I was shocked, as someone who grew up hating anything green except green beans, I avoided these mini cabbages like the plague they were quite tasty, so I decided I would give them a try in our meals roasting them and warming up the kitchen on a cold night.
I read lots of ways to prepare, and decided to try them a VERY simple way with ingredients I have on hand daily. As I prepped dinner, I joked that Hell must have frozen over or was on its way since I was roasting sprouts for dinner.
I purchased a bag of brussels sprouts at Trader Joe’s – 16oz bag. Other ingredients were Olive Oil, Salt and Pepper. I preheated the oven to 400 degrees F.
Super easy prep: Empty 16oz of Brussels Sprouts into a Gallon Ziploc Bag. Add 2 Tablespoons Olive Oil, Salt and Pepper. I am guessing I added a teaspoon of salt and about half that of pepper – I did not measure Salt and Pepper. I used Maldon Sea Salt Flakes – our favorite, and just black pepper freshly ground from our pepper mill. Seal the bag and shake it up to mix and coat all the sprouts. Memories of Shake N Bake “And I helped….” but much healthier.
Lay out your coated sprouts single layer on a baking sheet and pop them in the oven.
Roast for 30 – 40 minutes and turn each sprout over ever 10 minutes. When sprouts are brown they are done. I think I might have overcooked mine a little, the outside leaves were very dark.
The sprouts tasted fantastic. Crunchy leaves on the outside, soft on the inside – melt in your mouth yet not mushy. I was shocked at the simplicity in preparation including minimal ingredients yielded such a tasty healthy side. And super filling too.
I served them up with braised chicken, mushrooms and onions. The chicken wasn’t bad, it was just kind of meh, but loved having such a tasty side dish that me and the hubs loved.
How does this sound to you? Have you ever discovered something you have avoided was indeed amazeballs. Its like the Expedition Everest effect for me.
I have joined the Favorite Food Friday blog hop sponsored by Sean with Disney Day By Day. To see some other recipes to try, check out the other bloggers…some Disney Inspired Foods, and some not. Really there is something for just about everyone. Bon Appatit Y’all!
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I’m always surprised at how many different ways people prepare roasted brussels sprouts! I love them, but I slice them in half, spice them with garlic and onion powder and pepper mix and then I slather them with butter before roasting.
I think I might halve my sprouts next time, I am sure they will cook faster but more crispy salty goodness. I have been craving them since you posted this and I picked up two bags!
LOL….they were just so yummy weren’t they.
Oh my, so good! About 25-30 minutes for the convection oven and they are soft and yummy. even the crispy leaves are good! Thanks for lunch!
I still can’t believe how soft they wer on the inside and cruncy on the outside. I might have to make some for dinner!
Brussels Sprouts have never been high on our veggie list, but this recipe does sound good and super easy as you mentioned. Will definitely have to give them another shot. Thanks so much for sharing and joining in the Favorite Food Friday Hop this week!
I was truly shocked how good they were. Veggies were not my friend in my youth LOL. Simple, I heard grilled they are fab too.