If you don’t like brussels sprouts I’m sorry. You won’t enjoy this post, but I happen to love brussels sprouts. I even like that they’re slightly bitter tasting. Is that weird? I don’t think so ;). These brussels sprouts were super fresh. Straight from my winter garden. Ok, so I really have nothing to do with said garden, but my grandpa, dad, and brother do a good job (mostly my grandpa!) and luckily they’re pretty good to share. You wish your thumb was as green as theirs =).
I was pretty excited to see these beauties in my goodie bag to bring back to school and knew I wanted to try something different rather that just boiling them (although I like them boiled too), so I decided to roast them. Some vegetables have natural sugars that help them to caramelize upon roasting, but veggies like brussels sprouts and broccoli don’t have much, if any natural sugar so I added a teaspoon just to help them caramelize–don’t be scared, it’s not enough to make them sweet. I thought they were delicious, even better roasted than boiled, but Jordan still wouldn’t touch them–oh well, more for me! You really wouldn’t even have to follow this recipe. Just toss them lightly with olive oil, sprinkle with sugar, salt, and pepper and roast away…but for all the OCD folks out there, here’s the recipe just in case. Enjoy!
Roasted Brussels Sprouts
10 oz brussels sprouts
1 tbsp olive oil
1 tsp sugar
salt
pepper
1. Preheat oven to 375 degrees.
2. Combine brussels sprouts, olive oil, salt, pepper, sugar in large bowl and toss to coat evenly. Pour onto a baking sheet and place on center oven rack.
3. Roast in the preheated oven for 20-25 minutes, shaking pan every 8-10 minutes for even browning. Brussels sprouts should be dark brown when done. Makes about 3 servings.
*I used a light colored baking sheet as you can see in the picture, so if you use a dark baking sheet you may need to adjust your baking time or reduce the heat slightly.
