If you wonder why I have not published more recipes for vegetable side dishes, the reason is there is really not much of a recipe usually involved. I usually fix very simply prepared steamed, roasted, and sauteed vegetables.
Brussels sprouts are one of those veggies that I usually fix the same way my mom made them. Steamed/boiled (often from a frozen state) until very tender then served in a small soup/salad bowl and covered in cider vinegar. I did try them covered in butter (frozen boil-in-the-bag variety, yuck) and sauteed in a bacon sweet-n-sour glaze, but I did not enjoy either way very much.
I now have a new favorite method of making Brussels sprouts, roasting them. They are really tasty! I had no idea Brussels sprouts could taste so good.
It is very simple to make them.
I did notice most of the recipes I found on the Internet were an adaptation of a recipe by Ina Garten. Frankly, it is so basic that I am not sure the recipes could not help but to be very similar.
Here is how I make them:
Recipe: Roasted Brussels Sprouts
Ingredients
- 1 bag or stem of fresh Brussels Sprouts
- Olive Oil
- Kosher or Sea Salt
- Balsamic or Cider Vinegar (optional)
Instructions
- Preheat oven to 425.
- Wash Brussels Sprouts by letting set in a bowl of cool water for 5 or so minutes.
- Cut off stems close to leaves.
- Cut sprouts in half.
- Put cut sprouts in a bowl and coat well in olive oil.
- Season lightly with salt.
- Place cut side down and spread out on baking sheet. Season with more salt.
- Roast for approx. 15 minutes, remove from oven and turn sprouts over.
- Return to oven and roast for approx. 10 – 15 minutes more or until golden brown on bottom and the outer leaves darken. They should be creamy on the inside and crisp on the outside.
- Serve with Balsamic or Apple Cider vinegar on the side or drizzle over (optional).