Roasted Brussels Sprouts

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If we hang on instagram, you'll know I was late to the roasting of veggies party. I didn't jump on that train until a few years ago when a dear friend changed my world through roasted broccoli.

And now, I roast everything. I can't get enough. My all time favorite vegetable to roast is brussels sprouts. I love them because they resemble a baby cabbage & I find that real cute. Also the taste is hearty and comforting.

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I've had a few readers reach out about how to roast them just right -- I'll admit, they can be tricky. I've struggled here too. I've boiled and then roasted them but found the texture to be mushy. Also, I've added way too much oil and had the same problem. I think the key is to toss them lightly in oil so they can crisp up, add a sweetener & roast them for a looooong time.

Patience is key here.

If you have any questions or need clarification on something, always ask in the comments! I love hearing from you. You'll probably notice I don't always give specific amounts for ingredients -- my apologies. Cooking to me is using what you have on hand and making it your own. This isn't something I've mastered, it's something I just keep practicing.

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RECIPE :: ROASTED BRUSSELS SPROUTS

INGREDIENTS

  • Brussels Sprouts (I bought one of the large bags from Costco), ends trimmed & cut in half
  • 1/4 c shallots, minced
  • Olive Oil
  • Maple syrup
  • Garlic Powder, to taste
  • Salt, to taste
  • Pepper, to taste

INSTRUCTIONS

  • Heat oven to 400 degrees. Line a large baking sheet with tin foil.
  • Place brussels sprouts in a large bowl & toss with olive oil. Just enough to cover all the sprouts, making them nice and shiny. I'd say a few tablespoons. (Note :: I used to pour the oil & seasonings on top of vegetables while they laid on the baking sheet. And if I really don't feel like cleaning an extra bowl, I'll do this. But I have to admit, adding the extra step of tossing it all in a large bowl changes the flavor dramatically for me -- when everything is fully covered & even. So if you can, take the extra minute or two.)
  • Add shallots and a healthy pour of maple syrup (2-3 tablespoons). Sprinkle with garlic powder, salt, and pepper. Give it all a good mix.
  • Pour brussels sprouts onto your baking sheet and spread them out with a spoon. Place them in the oven and roast anywhere from 35-50 minutes. I like mine a little crispy & well done. Check them at 30 minutes and give them a toss. Keep taking a peek and pull them out when they cook to your liking!
  • Enjoy as a side, thrown on top of a big green salad, or as a snack.
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