While Brussels sprouts seem more like a fall or winter vegetable, I love eating them all year round. I’ve noticed lately that they are on plenty of restaurant menus and are all the rage in food magazines. A few weeks ago we even ordered them off a happy hour menu. They were crispy and coated with a coriander yogurt sauce. Sitting right next to a martini, they were heavenly. Now who ever would have thought?
Lately I have been counting calories so Brussels sprouts are a good vegetable to choose. They have a ton of nutrients but are also very hardy. Let me warn you though. It is not the best vegetable when it comes to making your kitchen or house smell good. But don’t let that deter you from roasting them because once you take a pan of them out of the oven, you will make them again and again. And you can always cook some roasted chicken or a batch of brownies later to freshen things up.
I roast a big pan and then love to use them in salads. Last night my dinner consisted of a big salad with warm roasted Brussels sprouts, grilled chicken, cranberries, shredded carrots, blue cheese, sunflower seeds and a drizzle of raspberry vinaigrette. Doesn’t that sound delicious?
So to make this hearty vegetable, all you need is some olive oil, salt and pepper. I like to spice things up sometimes and add garlic or onion powder, fresh herbs or even a drizzle of balsamic vinegar. I then roast them until they are tender and the outside leaves are crispy.
I beg you to try a pan of these. They are not the Brussel sprouts of the past where they were boiled until mushy and all oms made their kids eat them. No, these are the new trendy Brussel sprouts. I promise you’ll love them.
Okay, so its time for me to get ready to catch a flight to Florida for s little spring vacation. I’ll have more recipes next week but in the meantime, check out my Instagram page to see some delicious food photos from vacation.
- 2 pounds Brussels sprouts, trimmed and halved
- 2 Tablespoons olive oil
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper
- Preheat oven to 375 degrees.
- Place the sprouts on a large baking sheet. Drizzle with oil and season with salt and pepper. Mox together to make sure pan is coated with oil.
- Bake for about 45 minutes or until Brussels sprouts are tender and crispy.