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What Are You Bringing To Thanksgiving?

November 5, 2012   25 Comments

How many of you out there hate Brussels Sprouts? I bet you are really looking forward to them on your Thanksgiving table.

Roasted Brussels Sprouts Recipe

Every year, I post this recipe to try to get people to eat more Brussels Sprouts. Call me a “Sprout Ambassador” of sorts.

To be honest, I used to hate them too! My family used to boil them and serve these smelly, mushy, ugly blobs onto my plate. yuck.

The problem is that when you boil them they seem to express more of the sulfurous taste associated with the cabbage family. Boiling Brussels Sprouts is a great way to destroy them.

What if you could turn your Brussels Sprouts into candy?

You heard me right! Candy! The sweetness of fresh Brussels Sprouts is best expressed by roasting them in the oven. This technique caramelizes the sugar in the Brussels Sprouts and all of a sudden you have a different food altogether.

Instead of a mushy blob, you have a crunchy side dish that will change your life. Really.

One important tip - do not buy Brussels Sprouts and leave them in your refrigerator for a week. This is an excellent way to ensure that they taste terrible. The fresher the Brussels Sprouts, the sweeter they will taste.

You can serve them cold, room temperature or hot. These would make a great party snack with some toothpicks and some mustard dipping sauce on the side.

Also, you can roast a big batch and then toss them into salads or in your lunchbox for the week. Go buy some Brussels Sprouts! They are in season right now.

(P.S. share this post with all your Brussels Sprout hater pals - 161% of your daily value of Vitamin C, 9 % of Iron - they need to change their minds :)

Roasted Brussels Sprouts Recipe

1.6 from 24 reviews

(serves 4)

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Ingredients

1 pound Brussels Sprouts
2 tablespoons extra virgin olive oil
salt and pepper

Instructions

Heat your oven to 400 F. Cut off end of sprout and remove any loose leaves and then cut in half. Place Brussels sprouts in a rimmed baking sheet and mix with olive oil, salt, and pepper. Mix up with your hands and roast until fork tender - about 30-40 minutes.

Nutrition Facts

For one serving: 109 calories, 7.1 g fat, 10.2 g carbohydrates, 3.8 g protein, 4.3 g fiber, 29 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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First 20 Comments: ( See all 25 )

Love roasted brussels sprouts! Such a simple and tasty way to eat them!!

I love brussel sprouts and just roasted up a batch yesterday. Half the tray was sprouts and the other half cubed butternut squash - another favorite. I also use olive oil with garlic and parsley and then sprinkle the squash with a small amount of parm cheese. yummo!

I used to hate brussle sprouts to, then my mom did this! We love grilling, so put some in some aluminum foil, drizzle with red wine vinegar, and grill! So delicious.

If you would of told me 10 years ago that I would be eating brussel sprouts I would of told you you were crazy. I love them now. Just roasted some this weekend with califlower. Drizzled reduced balsamic vinegar on after. Delish!

I'm one of those weird people who has always liked brussels sprouts. I've had them boiled, broiled, fried and roasted .... Ummm, the fried came about accidentally, but they were good :)

Could you use frozen Brussel Sprouts?

We LOVE this recipe in our house: http://allrecipes.com/personalrecipe/62320488/roasted-bruss…

Brussels Sprouts, butternut squash & pecans, roasted...yummy!!!

BRUSSEL SPROUTS, BACON, OLIVE OIL, AND ONION

I'll have to try this recipe.

We use a slice or two of bacon and a clove of garlic to sautee LOTS of brussels sprouts. My six year old begs me to buy them when they finally show up in the store! They're on the menu tonight with a huge slab of grilled salmon. What can I say, my kid loves healthy food.

Like Amber I want to know if you could use frozen Brussel Sprouts or do they have to be fresh?

You can use frozen...just thaw and pat dry!

My family loves brussell sprouts. I steam them and saute them with a bit of butter and smoked salt. There is never any left. In fact whenever I take my five year old to a certain store she always asks if she can get them

I hated them until I was pressured into trying them at a holiday function. ILOVE THEM ROASTED!!! Now I am the one trying to pursuade others to try them. We toss in dried cranberries for thanksgiving. I know... We will switch to raisins!

Brussels Sprouts are a new vegetable in my life, and I can't believe that I've been going years without enjoying them! They get a bad reputation, but taste incredible when roasted. I love them with a little balsamic vinegar too.

My Brussels Sprouts:

1-2 pounds of sprouts (the smaller, the better)

1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup red wine
Black pepper

Heat a non-stick skillet over med-high heat. Add oil. Add sprouts. Toss frequently for 10-15 minutes. Add wine and vinegar. Continue to cook until the liquid had reduced to half (it will be a thin syrup.) Season and serve.

Our family loves sprouts this way! I find it easiest to but them in a plastic bag, drizzle in the olive oil and a sprinkle of garlic salt, and shake the bag for good coating. Dump them onto a sprayed cookie sheet, into the 425 oven for 20 minutes....yum. Also, try adding peeled cubes of butternut squash, cut about the same size as the sprouts. The two colors, the orange and lime green look so attractive together, and they both benefit from the same flavors.

I like to add a handful of cornmeal which creates an extra layer of crispiness on the outside of the sprouts.

Mary Beth - great idea, will have to try that.

I just roasted some brussel sprouts this weekend! I added balsamic vinegar, toasted pine nuts and some parmesan. TASTY!

Love Love Love Brussel sprouts. Any way they are cooked..even boiled mush! But they are especially yummy roasted like this. Just added them to my Thanksiving meal list. Thanks for the reminder.

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