Now, now, before you run off screaming about one of the most hated vegetables on the planet, trust me: this recipe will help you enjoy them! Much of why these nutrient-packed gems are despised is due to their highly bitter flavor, especially when served raw. However, with a little oil, salt, pepper, and heat, these cruciferous delights become quite delicious. Brussels sprouts are highly nutritious, complete with antioxidants, vitamin C, vitamin K, folate, and fiber. Add them as a side to your main meal or in a vegetable protein bowl!
Roasted Brussels Sprouts
- 10 raw Brussels sprouts (or more, depending on how many you would like)
- 1 – 2 Tbsp vegetable, canola, or other high-heat oil
- Salt and fresh ground black pepper, to taste
- Sheet pan
- Preheat oven to 400Ā°F.
- Wash and rinse sprouts then cut the ends off each sprout. Cut each sprout into quarters. Set aside into a large bowl.
- Add 1 Tbsp oil to evenly coat sprouts, adding more if needed. Add a generous pinch of salt and 1-2 grinds of black pepper to the quarters. Mix well.
- Evenly spread the sprouts across a sheet pan to promote even roasting.
- Bake for 25 minutes until the edges of the sprouts are crispy. (The crispy parts are the best!)
Done and done! You can add these to Asian-inspired bowls with soy sauce or enjoy them as a side dish. I used to not enjoy Brussels sprouts until I had cooked them this way: now I can’t get enough! The high and dry heat helps lower their natural bitterness and increases their sweetness. I hope you will give them another chance: they’re one of the more unappreciated of the vegetables. Enjoy! š±
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