ROASTED BRUSSELS SPROUTS WITH GARLIC
There was a time when I couldn't stand the smell, let alone, the taste of this little vegetable. Now I can't get enough of it! I love brussels sprouts, my husband loves them, my kids eat them quite enthusiastically, I think at this point even my dog has an eye on any brussels sprouts leftovers I may be hoping to save for the next day. Brussels sprouts can have quite a strong smell and taste of...well, brussels sprouts- and not a very pleasant kind (mushy and bitter) when overcooked- due to sulphur (much like broccoli). They both come from the same family of cruciferous vegetables and share quite a lot of similar beneficial nutrients.The best way to cook them (and the easiest in my opinion - the set it and forget it method) is to roast them in the oven. When cooked right brussels sprouts have a mildly sweet, nutty flavor and crispy on the outside, tender on the inside texture that is so difficult to resist because it tastes fantastic. To avoid eating mushy and soggy vegetable, be sure to not overcrowd the pan.It will become a staple dish in your kitchen not only due to flavor but because how easy it is to make. It only takes about 5 minutes to prepare and another 20 minutes to roast while you are setting the table, cooking meat/fish or more vegetables or helping your kids with their homework before dinner and you've got yourself a wonderful nutritious side!Draining the brussels sprouts, cutting them in half and covering them in oil well are the main recipe components to ensure you get the best flavor. But the KEY step to the crispiness and sweetness of this vegetable is HIGH HEAT. This will help them roast instead of steam, making them just the right kind of crispy, great texture and smoky flavor you'll love. Bon appetite!
Equipment
- Baking sheet
Ingredients
- 2 lbs brussels sprouts
- 1/4 cup avocado oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 cloves garlic whole or cut in half, optional
- 1 tbsp pine nuts optional
Instructions
- Preheat oven to 425 degrees F.
- Prep the brussels sprouts by trimming ends and removing outer yellow discolored leaves. You can cut them in half or leave them whole. Keep in mind, the bigger the bite size of your sprouts, the longer it will take to cook them. Place your brussels in a colander and wash under cold running water. Drain well and give your brussels in a colander a couple of good shakes.
- Put all the brussels sprouts in a baking sheet and cover all sides well with oil. Sprinkle with salt, pepper and garlic powder, add garlic cloves (optional). Mix well, covering all the brussels in the baking sheet.
- Roast in the oven until done to your liking of crispiness and color (about 20-25 minutes). To prevent brussels from burning and to have them cooked evenly, toss them once or twice while they cook.
- When the sprouts are almost finished cooking, sprinkle pine nuts and roast for additional 2-3 minutes. Watch them closely during this roasting time as they tend to brown and burn quite easily during the last minutes of cooking.
- Spoon brussels sprouts into a dish and serve warm. Enjoy!
Video
Notes
Nutrition
Serving: 1personCalories: 240kcalCarbohydrates: 22gProtein: 8gFat: 16gSaturated Fat: 2gSodium: 639mgPotassium: 916mgFiber: 9gSugar: 5gVitamin A: 1712IUVitamin C: 193mgCalcium: 100mgIron: 3mg
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