My love for roasted Brussels sprouts has become something of a running joke within the dietetic interns. I gave a presentation 2 weeks ago where I explain my love for roasted veggies, so I’ve pretty much been talking about roasted sprouts for the past month now. The bottom line is, roasted brussels sprouts are super delicious. And don’t wrinkle up your nose just yet. Yes, I understand that boiled Brussels sprouts are kind of gross and mushy tasting, but give these little miniature cabbages another chance. Here’s the recipe:
1 bag of frozen Brussels sprouts (or a pound of fresh)
Good olive oil (I love to use a garlic infused olive oil)
1. Preheat the oven to 400 degrees F. Steam frozen sprouts in the microwave for five minutes (or if using fresh just rinse them and cut off any tough ends). Drain the water out and pour sprouts onto a baking sheet.
2. Drizzle about 2 Tbsp of olive oil over sprouts, then shake the pan to get the sprouts to roll around and get good and covered.
3. Sprinkle kosher salt over the sprouts.
4. Bake in the oven for about 45 minutes, shaking the pan every 10 minutes to ensure even browning. Brussels sprouts should be very brown when you take them out of the oven.
Aren’t they beautiful?! Let me know if you try them. I love hearing when people are surprised by how good these are!