Make Your Mom Proud With This Easy Brussels Sprouts Recipe
Roasted Brussels Sprouts
Is it just me or were brussels sprouts like the worst thing ever growing up? They were soggy, steamed, and lacked flavor. With every layer of this vegetable it was like you were biting into another dimension of the earth until you reached its bland yet slightly less soggy core. It wasn’t until I started eating out as an adult that I realized that the problem wasn’t with the vegetable, it was how they were prepared. By roasting instead of steaming, this lackluster side went from slop to a delicious, crunchy, flavorful dish that was hard to stop eating. The best part is how easy it is to replicate at home.
Ingredients:
24oz Brussels Sprouts
2 tbs Olive oil
2tbs Salt
1tbs Pepper
Balsamic Glaze
Preheat oven to 425°with pan in it. If you have stoneware or ceramic cookware this is your best option. However, a regular cookie sheet will work as well.
While oven is preheating wash/dry brussels sprouts and cut in half. Toss in, olive oil, salt, and pepper in a bowl until the they look evenly coated. When oven is done preheating add brussels sprouts to the hot pan and bake for 30 minutes (or until golden brown).
Once done drizzle balsamic glaze on top and dig in!
Pro Tips:
- The reason it is important to heat pan while oven is preheating is so that when the brussels sprouts hit the hot pan they begin to sear. This will create an extra element of flavor, crunch, and be more visually appealing.
- If you want to go lighter on the olive oil use an olive oil spray and evenly coat the brussels sprouts. The whole point of the oil is so that you can get the seasoning to stick and create a nice sear on the bottom when they hit the hot pan.
- This recipe is just about as simple as it comes, but feel free to experiment with different seasonings, bacon, cheese, lemon, you name it! The possibilities are endless!
