Roasted Brussels Sprouts (Another Cruciferous Revelation)

Saturday, November 22, 2014

Caramelized Brussels Sprouts PlatedMy first-ever post on roasted Brussels sprouts was, well, long. Who wants to read all that when all you need is a go-to Brussels sprouts recipe for Thanksgiving, or any day?

Of course, if you do wish to read that piece—and I thank you for that—it’s here. But if not, today’s brief post is dedicated to the recipe alone. In four easy steps, you will be acquainted with the easiest tried-and-true way to enjoy Brussels sprouts, and they can be eaten alone or included in various wonderful dishes like kale and Brussels sprouts salad with maple dijon vinaigretteswordfish picatta with smashed cauliflower and caramelized Brussels sprouts; or seared scallops with roasted squash, Brussels sprouts, and cranberry beans. All of these are delicious autumn-themed meals featuring this adorable little cabbage.

The magic begins in a white hot oven, so get in the kitchen, turn up the heat, and let’s get cooking.

How to Roast Brussels Sprouts

1. Wash Brussels sprouts. Use as many as you like. (They keep fine in the fridge for additional uses.)

Bowl of Brussels Sprouts

2. Place washed sprouts on a baking sheet, cutting the large ones in half. Drizzle with extra-virgin olive oil and season liberally with kosher salt and freshly ground black pepper. Toss with your fingers until coated. (There should not be extra oil pooling on the sheet.)

Brussels Sprouts pre-roast

3. Roast at 450 degrees for about 20 minutes until tender and browned in places., tossing half-way through cooking. Some of the leaves may become charred, becoming crunchy and delicious (and, occasionally, too charred, tasting burnt; discard those ones).

Roasted Brussels Sprouts

4. Spoon into a serving dish and enjoy.

Bowl of Roasted Brussels Sprout |#pkway

That’s all, folks. Easy as can be.

Stay tuned for how I used this particular batch in some upcoming recipes. And, for more dishes starring veggies to adorn your Thanksgiving table, from cauliflower to squash, stuffing to desserts, please visit my recipes page.

Thanks for reading, and happy cooking!

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Dr. P.K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.

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