Ahhh, crispy, salty, crunchy oven-roasted brussel sprouts.
Ever enjoyed Brussel Sprouts crisped to perfection in the oven?
If not, you are missing out!
These yummy green vegetable jewels are far from the slimy or mushy steamed versions we grew up on. I previously steered clear of the little green “baby cabbages” until I found this delicious method. Now, I eat make all the time, and I’ve even convinced half my family to enjoy them with me. My hard-sell picky eaters are still a solid no thanks, though! But I think that has less to do with the way I make them and more that they are mini green things…
Here’s how to make this simple side dish:
Where to find them
You can find this nutrient-packed vegetable at any grocer. You’ll need about one handful sprouts for each person you’re feeding (that’s around 3-4 bulbs depending on the size.)
How to clean them up
Rinse them thoroughly in a big strainer, then remove any “blemished” outer leaves by simply plucking them off. If the outer leaves aren’t bad-looking, but they slip off while you’re prepping the sprouts, keep those to roast, too - they’ll become little “chips” as they get nice and crunchy!
Take a knife and chop off the hard ends (just the edge, don’t want to cut too far into the little head or it will fall a part.)
For this particular recipe, I then slice each head into 3 or 4 thin slices, long-wise. I’ve seen others just half them, OR quarter them into little wedges. Totally up to you and what kind of texture you’re looking for. The bigger the slice or wedge, the crunchier the sprout is.
how to oven roast them
Preheat your oven to 400 degrees.
Prepare a cookie sheet to use. I always put a sheet of aluminum foil over it for easy cleanup after. You could use parchment paper instead, if you’d like.
Toss the brussel sprouts in a drizzle of olive oil, grind fresh salt and pepper over them, and spread them evenly on the baking sheet.
Bake for 12-15 minutes (but keep an eye on it for browning, every oven is different and cooks faster than others.) After the initial cooking, I increase the oven temp to 425 degrees and bake another 5 or so minutes to get them truly crispy. Another easy and quick way to crisp them is to broil on high for 2-3 minutes (But keep an eye on them! They’re too easy to burn with broil setting!)
another delicious way to make them…
For a different taste combination, you can make them the same way, but add in a couple slices of bacon (cut into small pieces) prior to baking. Then, a few minutes before they are done in the oven, open it up and and drizzle a bit of balsamic vinegar and maple syrup or honey (just couple tablespoons of each) over them, then toss them together and bake for a few more minutes.
This is a completely different taste combo (bitter, savory and sweet) and really takes them up a notch!
Well, that’s it friend! I want to know if this recipe helps you make brussel sprouts more often.
Tell me in the comments below or in our FRESH Start Club if this is a side dish you already love or will try!