Tasty Brussels Sprouts even the kids will love
Written by Margaret Floyd on 04/12/10 pm31 01:16 PM
3 Comments
I know, I know. You’re thinking, “Tasty Brussels sprouts? Whatever.”
A couple of years ago I would have shared that sentiment. Bitter, tough, way too much chewing required, and somehow still boiled to death. Yuck.
I learned a great trick from Chef James recently that is so easy and turns Brussels sprouts into the most delicious little nuggets. Check it out:
Ingredients:
A sight I love: Brussels sprouts in the sink
- Brussels sprouts, stem chopped off, and sliced in half lengthwise
- 1-2 tbsps coconut oil or olive oil
- Unrefined sea salt
- Fresh ground pepper
Directions:
- Preheat your oven to 385 degrees Fahrenheit while you’re preparing the Brussels sprouts.
- In a mixing bowl, mix the oil with the sea salt and pepper. (tip: if you’re using coconut oil and it’s still solid, use a stainless steel mixing bowl and pop it in the oven while its preheating and you’re prepping the sprouts – this will melt the oil and not needlessly create more dishes)
- Toss the Brussels sprouts in the bowl with the oil, salt and pepper, and spread out on a cookie sheet.
- Roast in the oven for about 20 minutes, or until nice and browned. Take them out and give them a stir a couple of times to make sure they cook on all sides.
That’s it! So easy. And great for this time of year when it’s cold and nice roasted veggies are so soothing. If you’re in the mood for roasting a bunch of vegetables, add these to the mix. Don’t be scared. They’re tasty. Really!
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Wonderful recipe and so timely as I have a stem of brussel sprouts in my fridge right now waiting to become even more yummy than they would have been! ; ) Thanks Margaret!
Thanks for the feedback Barbara! let me know how you enjoy them
Margaret
We have a similar version but on the stove-top (in butter) with the addition of crispy garlic (sauteed until crispy and remove before cooking the Brussels sprouts) and a drizzle of lemon juice at the end. The kids LOVE them! We have even served them to guests who claim not to like Brussels sprouts and they always go back for seconds : ) They’re good with eggs too the next morning, but they are so tasty there aren’t usually any left : ( the roasted version will be perfect for those nights that the stove top is already in full use, which has stopped us in the past, but no more! Thanks for the idea!
Wendy
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