I had leftover roasted chicken and potatoes to eat this weekend, but needed to make some fresh veggies to go along with them. The Brussels sprouts looked super fresh at my local market (and they were on sale), so I grabbed a bag full and brought them home. I wrote up a quick recipe for how I made them below. Notice that I boiled the sprouts for a few minutes before roasting them. I think this helps calm down some of the bitterness they tend to have. They were a surprising hit among my friends…I think the little honey drizzle at the end is the key ingredient.
Roasted Brussels Sprouts
1.5 lbs Brussels Sprout
2 tbsp. extra virgin olive oil
1 tbsp. honey
Salt
Pepper
Wash the sprouts and cut the ends off. Drop the sprouts in boiling water and let them cook for 2-3 minutes. Strain the sprouts in a colander and then transfer to a cutting board. Cut each sprout in half vertically, and place them on a baking sheet. Drizzle the olive oil on top with a light shake of salt and pepper to cover the pan. Toss the sprouts in the olive oil to coat each side. Bake at 400 degrees for 35 minutes. Stir the sprouts several times during baking to ensure all the sides get browned. When the sprouts come out of the oven, drizzle the honey on top. Serve immediately.
Health tip: Brussels sprouts are a super healthy vegetable in the cruciferous family. Cruciferous vegetables like Brussels sprout, broccoli, and kale are full of cancer-fighting nutrients. Brussels sprout are also high in vitamin A, vitamin C, fiber, and folic acid.
{ 2 comments… read them below or add one }
Roasted brussel sprouts are my favorite! I roast them w/ broccoli and some garlic and turkey sausage as sort of a “casserole”. I’ve also put mushrooms and onions in the mix and served it over roasted sweet and red potatoes or pasta or rice. I just use a little EVOO, sea salt, pepper, oregano and paprika. Then sprinkle with parmesan cheese. Makes me hungry just thinking about it!
Good call on boiling them beforehand…I’ll give that a try next time.
I love the health factor of the cruciferous veggies, and I love cauliflower and broccoli, but can never manage to cook brussels sprouts without having them get pretty bitter.