Roasted Brussels Sprouts

  • Starla Robinson
  • October 20, 2018
  • 2 Comments

Is it Brussels sprouts or brussel sprouts??? Apparently there is a wide discussion about which is correct. All of you type A personalities out there might be interested to know the results of my research. Brussels sprouts originated from Belgium in Northern Europe. The capital of Belgium is Brussels, hence the name of this variety of cabbage. So Brussels sprouts it is!

Now that we are done with our grammar/geography lesson, let’s get on with the cooking.

Roasted Brussels sprouts are a delicious side dish. The texture is more crunchy and firm than you get with boiled or steamed Brussels sprouts. If you like a sweeter taste, choose smaller (young) sprouts. They have a sweeter taste while the larger ones have a bittersweet flavor.

Roasted Brussels sprouts are very easy to throw together; however, they do take some time in the oven. Follow these steps to make a great tasting dish.

Start by rinsing the whole Brussels sprouts in a strainer. Cut the bottom, brown stem from each sprout, then chop in half. Once the bottom stem is removed, the outer 1-2 layers of leaves will fall away. Peel away any remaining outer yellow leaves. Add the sprouts to a large bowl, toss with olive oil, minced garlic, salt, and black pepper.

IMG_2610You can serve the Brussels sprouts straight out of the oven, or top with shaved Parmesan cheese and lemon wedges before serving. These pair beautifully with the Slow Cooker Pork Chops and  Cottage Cheese Slaw. Enjoy!

~Lauren

 

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Roasted Brussels Sprouts
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Course Vegetable
Servings
Ingredients
Course Vegetable
Servings
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Trim the stems of the Brussels and cut in half legnthwise.
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  3. Place Brussels in a bowl with olive oil, garlic, and pepper. Toss to coat.
  4. Place Brussels on a baking sheet and place in the oven.
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  5. Roast for 20 minutes, use a spatula to turn or stir the Brussels, then return to the oven for another 20 minutes.
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  • Richard says:

    Love the roasted Brussel(s) Sprouts