Brussels Sprouts are truly an underrated dish. As delicious as they are, they do not get enough credit. However, they deserve all of the credit! There are so many ways that they can be prepared. They can be flavored in various ways as well. Certain spices, seasonings, and even sauces can give Brussels sprouts a palate-pleasing flavor. This Roasted Brussels Sprouts recipe only calls for a few simple ingredients to make it delicious!
Sometimes when I love food, I like to look up its origin. I looked up the origin of Brussels sprouts so I’ll share the information with you. It is believed that Brussels sprouts originate from Brussels, Belgium. That makes perfect sense! They first SPROUTED in BRUSSELS! Now that you know that, let’s discuss the preparation and cooking.
These Roasted Brussels Sprouts take about 45 to 50 minutes to make from start to finish. This includes preparation and cooking time. What you need to make this recipe is 1 ½ pounds of washed Brussels sprouts, sliced in half, 2 tablespoons of extra virgin olive oil, 1 teaspoon of garlic powder, and salt and pepper, to taste.
Brussels Sprouts should be washed since their outer leaves sometimes contain a little dirt and reside. I recommend that you use a vegetable wash to wash them. All you need is a drop of vegetable wash. Peel off any of the damaged outer leaves and discard them. Other leaves will fall off, but keep them because they are delicious when they get crunchy in the oven. The taste of them is a bit similar to kale chips if you have ever had those.
To get started, preheat your oven to 400°F. Next, place the sliced Brussels sprouts on a baking sheet and drizzle them with olive oil, garlic powder, salt, and pepper to taste. Toss them to coat everything evenly.
Be sure to taste one of the Brussels sprouts before placing them in the oven. Make sure you can at least taste a hint of each seasoning. That is how you know that they are well seasoned.
Then, bake them for 45 to 50 minutes. After that, remove them from the oven and just give them another quick toss. Let them rest for 5 minutes before serving and enjoying them! If you notice that you need a little bit more salt, then feel free to add some more. There is no need to roast them again. Simply add some more and toss them around to get each piece evenly coated. There seems to be a lot of tossing and coating with this recipe here, right?
This is a wonderful dish to make for upcoming holidays such as Thanksgiving and Christmas. Or, simply make it as a side dish to go along with your lunches and dinners. Keep in mind that roasted Brussels sprouts also taste wonderful in salads! Mix and match any ingredients that you like! One of my favorite salads consists of Roasted Brussels sprouts on top of a bed of lettuce or arugula with chicken and sliced pears. The sweet pears are a nice compliment to the seasoned roasted sprouts. However it is that you choose to serve these, I hope you enjoy them and find them flavorful! Happy Cooking!