It’s winter vegetable season again and Brussels sprouts are one of my favorites! There are many wonderful ways to prepare them but they all stem around some variety of roasting which gives them their nutty, delicious flavor. Boiling and steaming are a no-no as this brings out a metallic, unpleasant flavor. Stick with some version of roasting, grilling, or sautéing.
I love Brussels sprouts on their own, but you can also try wrapping them in bacon or topping with toasted pine nuts or walnuts.
Here’s a recipe that’s high on nutrition and flavor but low on calories.
Clean the sprouts by trimming the stems and removing outer leaves, and then halving. Toss in a roasting pan with a tablespoon of extravirgin olive oil and a generous sprinkling of salt: that’s it! Roast 20 minutes to a half hour at 375°F until golden and tender and serve.
Oven Roasted Brussels Sprouts
There are many wonderful ways to prepare Brussels Sprouts and they all stem around some variety of roasting which gives them their nutty, delicious flavor. Boiling and steaming are a no-no as this brings out an unpleasant flavor. Stick with some version of roasting, grilling, or sautéing.
- 370 grams Brussels sprouts
- 1 tablespoon Olive oil
- 1 1/2 teaspoons Salt
Preheat the oven to 375°F.
Rinse Brussels sprouts.
Trim the stem end and remove any browned leaves.
Halve the sprouts from the stem end to the top.
In a roasting pan, toss the sprouts with the olive oil and salt.
Roast, turning occasionally, until the sprouts are tender and golden.
Serve on their own or with roast potatoes and grilled or roast meats.
Here’s what Brussels sprouts look like on the plant. Although they’re tiny it takes them four months to come to maturity: roughly double the growing time of a big cabbage!