I have a confession to make; it wasn’t until about 5 years ago that I ate my first brussel sprout. Eating my vegetables growing up wasn’t difficult, brussel sprouts just weren’t one of them. I had plenty of broccoli, green beans, and carrots, but it wasn’t until I started cooking for myself that I branched out and tried some new things. Eating my first batch, I remember thinking to myself, “where have these been all my life?” I even wrote it on facebook because I was flabbergasted that something so tasty had such a bad reputation. I guess these little green balls have intimidated many cooks and a lot of people boiled the flavor right out of them. If you are one of the many skeptics, my recipe for oven roasted brussel sprouts will change your mind!
Heat your oven to 450 degrees. Start with about 20-25 fresh brussel sprouts and chop off the ends. You will need a sharp knife for the job since brussel sprouts are a bit tough near the stems. I use my Global Chef Knife because it gives me a firm grip and a long, sharp blade.
Cut the brussel sprouts in half or even in quarters if some of them are extra large. You will also need a large bowl with 5 tablespoons of melted butter.
Toss the brussel sprouts in the butter and add salt and pepper. Don’t go overboard here, maybe just 1 teaspoon each.
Spread them out on a cookie sheet. It is okay if some of the leaves start to fall off the brussel sprouts. It’s actually a good thing because those leaves will become extra crispy and flavorful. Roast them at 450 for about 5-7 minutes or until you start to smell a rich, nutty aroma.
Pull them out and toss them around on the cookie sheet so that all the sides can crisp up. Put them back in the oven for another 5 minutes, being careful to watch that they roast and not burn.
When you pull them out, you want to see crispy, browned leaves like these. Some parts will be more brown than others but that just adds to the depth of the vegetables.
I love to serve these delectable brussel sprouts with a juicy, grilled steak or next to shredded hashbrown cheesy potatoes. I have also plated them with chicken, salmon, and lamb. Really, they go with any kind of meat. And if you’re a vegetarian, I have great news! They go great in any kind of salad, especially topped with balsamic vinaigrette. Are you a brussel sprout lover? If skeptical, do you think you’ll give these a try? I would love to hear your thoughts and see if I can change your mind! Happy cooking ya’ll!
- 20-25 fresh brussel sprouts
- 5 tablespoons butter, melted
- 1 teaspoon each salt and pepper
- Heat oven to 450 degrees.
- Cut off stems to all brussel sprouts
- Half or quarter all brussel sprouts
- Toss in melted butter, salt and pepper
- Roast for 5-7 minutes, take out and toss.
- Roast another 5 minutes until browned or slightly charred.
- Serve warm