• Roasted Brussels Sprouts

    by  • November 16, 2012 • Gluten-Free, Holiday, Side Dishes, Standard Process Cleanse, Vegan, Vegetarian • 5 Comments

    Roasted Brussels Sprouts

    Woah. It’s Thanksgiving next week. Have you finalized your menu? Luckily, this year I’m only responsible for dessert, but last year when I hosted the whole shebang, these babies were one of my favorite sides.

    I know, brussels sprouts, right? Blah. Every child’s worst nightmare. Who goes around doing a dance for brussels sprouts? I don’t even think Belgians love brussels sprouts.

    Well, SURPRISE! because these are the best things ever! All thanks to Ina Garten, who likens these to french fries in her recipe on Food Network. French fries. Yes. Something we can all get down with. Or do a dance for. OK fine, I like to dance about vegetables.

    This is an amazing side for Thanksgiving or any dinner. I love them with a nice roasted chicken or turkey, alongside a standing rib roast, or even just on their own. They come out with a flavor that is seasoned, caramelized and salty, and are so good that any memory of the dreaded bitter flavor of steamed brussels sprouts is immediately replaced with instant satisfaction and cravings for more.

    5.0 from 1 reviews

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    Roasted Brussels Sprouts
    Serves: 4
     

    Ingredients
    • 1½ lbs Brussels sprouts (whole or halved, your preference)
    • 3 tbsp good olive oil
    • ¾ tsp kosher salt
    • ½ tsp freshly ground black pepper

    Instructions
    1. Preheat your oven to 400° F.
    2. Trim your sprouts- this means removing any yellow or brown outer leaves, and trimming the stalks off the bottom. Toss in a bowl with olive oil, kosher salt and pepper.
    3. Place seasoned sprouts on a baking sheet, and spread out so that they are in a single layer. Bake for 35-40 minutes, checking in every 15 minutes to either shake the pan or flip the sprouts with a spatula so they don’t burn.
    4. If you’d like, season with more salt once cooked and toss again, then serve immediately. Enjoy!

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    Recipe from Ina Garten on Food Network.

    High in Vitamin C and fiber, and low in calories, these are a great way to “indulge” in a yummy side during the holidays. I’m definitely hoping these are on the table this year, when we head to my parents’ house for prosicutto-wrapped turkey breast. Wait, let me repeat that- Prosciutto. Wrapped. Turkey. Breast.

    Pardon me while I go make myself a sandwich- typing that out made me even more hungry than usual!

    Happy Eating :-)
    mally

    About

    I am a project manager for a TV network by day, and an aspiring home chef, novice arts 'n crafter, and not-so-secret Star Wars fan by night. I also co-own the best cookie store on the Internet, Mile End Bakery. Thanks so much for stopping by and happy eating!

    5 Responses to Roasted Brussels Sprouts

    1. Susan
      November 16, 2012 at 12:52 pm

      Roasted nuggets of deliciousness. :-)

      Reply
      • Mallory
        November 16, 2012 at 1:03 pm

        Could NOT have put it any better Susan!!

        Reply
    2. Anita at Hungry Couple
      November 17, 2012 at 12:49 am

      Thanksgiving or not, I love Brussels sprouts. :)

      Reply
    3. Kayle (The Cooking Actress)
      November 17, 2012 at 11:13 am

      I want so much to like these. So much. Hows about you invite me over and feed these to me and hopefully I’ll like them and can then make them myself all the time, yes?

      Reply

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