Oh, brussels sprouts. You are such a polarizing food.
To some you are a stinky, icky little veggie that’s fed to the dog by kiddos. To others, you are a green veggie goddess of goodness.
I am one of the latter, and believe that many other people would be if they gave the round, green, cruciferous veggie a fair shot.
I don’t know what it is about adding a little oil, salt, and pepper to veggies and sticking them in the oven that makes them so magical. Roasted veggies are a staple in my diet, and brussels sprouts in particular always seem to find themselves in my oven and on my plate.
Believe it or not, one of the questions I get asked most by friends/readers is how I cook my brussels sprouts. Since many people seem to be curious about this veggie matter, I’ve decided to take action and dedicate a whole blog post to it.
This goes hand in hand with one of my goals for 2016, which is to post more recipes, even if they seem simple or second nature to me. So please let me know in the comments if there is anything you would like to see a post on!
Whether you’re eating them as a side for dinner, or with hummus as a quick snack, I hope you enjoy this simple staple as much as I do.
Roasted Brussels Sprouts
- 16 oz brussels sprouts (I bought a bag from Trader Joe’s)
- 1/2-1 tbsp coconut oil (I eyeball this because I’m lazy; can sub for olive oil)
- Salt & pepper to taste
- Preheat oven to 400 degrees.
- Wash and dry brussels sprouts. Chop the white butts/stems off of the ends and discard. Slice the de-stemmed brussels sprouts in half and transfer to a mixing bowl.
- Apply oil to brussels sprouts and shake the bowl to coat. If the oil is solid (this is usually the case with coconut oil), heat in a small bowl in the microwave to melt before adding to the brussels sprouts.
- Add salt and pepper to the brussels sprouts and shake bowl to combine. No measurements for this since it is totally personal preference, but I generally do about 2 twists from the salt grinder and 5 shakes of pepper.
- Line a baking sheet with aluminum foil and spray with cooking spray. Pour brussels sprouts onto the pan and stick in the oven.
- Roast the brussels sprouts in the oven for about 20-25 minutes. I know this is a bit of a range, but every oven has a different intensity. Let them roast until they start to brown and the thin strips that have separated get crispy.
- Remove from oven and serve! They can be eaten immediately or stored in tupperware to enjoy throughout the week.
XO – Bailee