Roasted Brussels Sprouts
I will admit, I really never have liked brussels sprouts. They are too much like cabbage and there is nothing about cabbage I like. But, as we grow more mature (age?) we need to revisit somethings to see what all of the fuss is about. Brussels sprouts is one of those things. I am trying to eat healthier and adding vegetables to my diet is part of that. So, I have to say, when you roast brussels sprouts, they taste so different than those brussels sprouts of your childhood. They have a texture and a sweetness you miss when the are boiled … or however your grandma made them.
So, here is how I now like brussels sprouts – let me know if this helps you enjoy them.
Prepare your brussels sprouts. They need to be sliced in half. I buy the package of frozen brussels sprouts and then let them thaw if there aren’t any fresh available in the produce section. I slice everyone of them in half and then lay them onto a sheet pan. Then I toss them them with a little bit of olive oil and sprinkle them with salt and pepper to taste.
Bake in the oven at 400 degrees for about 15 minutes. When the bottoms begin to brown slightly, then you will want to turn them over to roast the other side. This allows each side to get browned and the edges to have a nice crispness. This doesn’t mean we burn them, just roast until they are browned and softened. Then bake on this side for another 15 minutes. Don’t let the edges get too crisp.
When you remove them from the oven, go ahead and sprinkle a little more salt over them. This will refresh the flavor. I have been known at this point to toss them with crispy bacon and drizzle a balsamic reduction over them before serving.
But, if you don’t want to add the extras (bacon and balsamic drizzle) these are just great as is. Our granddaughter loves these because they are not mushy and don’t have the bitter taste. The other nice thing about roasting brussels sprouts is you don’t have that “smell” fill your kitchen and house.
Part of Island living is adopting a healthy lifestyle. Fresh fruits and vegetables are abundant (sometimes spendy – but abundant). Take advantage of the warm weather and plan to eat outside. After all, Island life is living outside more than inside.