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