Roasted Brussels Sprouts

  • Lauren Armstrong
  • January 27, 2017
  • No 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 is it!

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. 

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Roasted Brussels Sprouts
Roasted Brussels sprouts can add good variety to your side dishes. Roasted Brussels sprouts have a good crunchy texture with a bittersweet flavor.
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Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
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Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the steam off the brussels sprouts. Once the stem is separated, the outer 1 or 2 layers will just fall away. Discard the stem and those few layers.
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  3. Cut sprouts in half.
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  4. Pour olive oil and honey mustard into zip lock bag. Add brussels sprouts to bag and shake. Pour contents of the bag onto baking dish and place in hot oven for 30-40 minutes, stirring twice.
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  5. Top with shaved parmesan cheese and lemon juice if desired.
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