Brussel Sprouts get a bad rap. One reason is that they are green and taste like little cabbages. This keeps most children away from them and leads to 
parents telling kids to eat their vegetables. Another reason for the lack of love they receive is how they are cooked. Who wants boring, steamed or boiled Brussel Sprouts? Not this guy.
How do you make Brussel Sprouts more appealing to adults and children and bring some excitement to this cruciferous vegetable? Try roasting them. Roasting Brussel Sprouts enhances the flavors by helping to bring out their natural sugars. The flavor develops and changes for the better when cooked this way.
When roasting Brussel Sprouts you don’t need a recipe for it. It only takes a few basic ingredients that you have on hand and they are easy to make. Let the kids help with coating the Brussel Sprouts in oil and seasoning them. Since they helped prepare them, they may be less likely to argue with you about eating them.
Once roasted, the Brussel Sprouts are browned and slightly crispy around the edges. Be sure to eat any of the leaves that have separated when being cut or while in the oven. They get super brown and crunchy. Tara and I both try to get to these crispy leaves first before the other one of us eats them.
If you would rather not have roasted Brussel Sprouts and prefer them raw, try my Kale and Brussel Sprouts Salad. It’s a great alternative to have instead of a tossed salad.
Roasted Brussel Sprouts
side dish. The crispy leaves are the best part!
Ingredients
- 12-16 oz. Brussel Sprouts
- Olive oil
- Salt and Pepper
Instructions
- Preheat oven to 400°.
- Trim ends of Brussel Sprouts and cut in half.
- Coat Brussel Sprouts in a Tablespoon or so of Olive Oil.
- Season with Salt and Pepper to taste.
- Roast cut side down for 10-12 minutes.
- Turn Brussel Sprouts over and roast for another 10-12 minutes until done.
