Before you start saying “eeeeew” to brussels sprouts, read along and you may change your mind.
With the biggest food day of the year only 16 days away, I wanted to share some easy Thanksgiving recipes to make your day less stressful.
Roasted Brussels Sprouts is something we have every Thanksgiving but it has become a regular any day vegetable in my home. My girls both love them! My younger daughter even REQUESTED them for her birthday dinner last year! Keep in mind, she could have chosen ANYTHING!
So, if my girls like them, hopefully that will give you enough motivation to try them not only for yourself but if you have kids as well. You may be surprised!
First up, you have to wash them off. I put them in a colander and run cold water over them. Dry off with a paper towel.
Next I cut the woodsy bottom part off, then cut each brussels sprout in half starting from where the woodsy piece was.
Brussels sprouts are just baby cabbages Awww – so cute!
When you cut them all in half, some of the outer leaves will come loose. Don’t throw those away! They get nice and crispy when you roast them.
Onto a sheet pan, drizzle (not drown) with olive oil and sprinkle with salt. I always use kosher salt when cooking. Smoosh everything around and then place each brussels sprout cut side down onto the pan. This will get the bottoms nice and caramelized.
Into the oven they go at 350 degrees for about 1/2 hour. At the half hour mark, get a spoon and mix them around a bit so the bottoms don’t burn. Let roast for another 5 to 10 minutes. You will definitely start to smell their deliciousness! When done, the Brussels Sprouts become really soft and intensified with flavor. They melt in your mouth and literally become addicting. The extra leaves that I told you to cook become salty crisps.
See how easy that was? I hope you try it!
Are you a fan of Brussels Sprouts? How do you like to make them?
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