New Meal Monday: Roast Brussel Sprouts

With Thanksgiving coming up we’ve been posting a little bit about some traditional parts of preparing the meal. Last week we talked about a different twist on preparing mashed potatoes, as well benefits of a quality roasting pan.  Another idea for a Thanksgiving side is Brussel sprouts.  It may not be the most traditional of thanksgiving vegetables, but they can be easy to prepare and are delicious. I don’t know what changed about Brussel sprouts; I feel like when I was growing up they were the demon of the vegetable world.  They were a threat, you’d eat any other veggie and be thankful you weren’t being served Brussel sprouts.  Now, they’re incredibly popular and there’s a variety of recipes and ways to prepare them.  We find roasting sprouts to be really easy, and allows a few different options to add additional flavors.  For simple and delicious roasted Brussel sprouts here’s what we recommend:

  • 1lb of Brussel Sprouts (trimmed & halved.  I usually quarter the big ones)
  • 1 clove minced garlic
  • ½ white onion sliced
  • 2 table spoons of sunflower oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1½ tbsp butter

Here’s what you do:

  1. Preheat oven to 400*F
  2. Toss sprouts, onion, garlic, salt, pepper & oil on a rimmed baking sheet.
  3. Break the butter into pieces and place around the sheet.
  4. Roast for 30-35 min stirring twice. (Outermost leaves should be brown and crispy)
  5. Transfer to a bowl and serve!

    This will give you some savory sprouts, but if you want something sweeter, don’t use the onion and garlic. Then for the last 5 minutes stir in about a cup of dried cranberries and 1/4c of crushed pecan and finish roasting. After its finished drizzle about 1-2 tbsp (to taste) of maple syrup.

This recipe serves 4.