Mar 21, 2010

Posted by in Recipes | 0 Comments

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Brussels sprouts, like broccoli, have an unfair reputation as a bland, boring vegetable, and are often overlooked. I’ve found that roasting any vegetable gives it a nutty, woodsy flavor, better than any other cooking method, in my opinion. In this case, the roasting process caramelizes the brussels sprouts around the outside, and creates a tender, juicy, mouthwatering texture on the inside. I’m craving them now just from writing this!


1 ½ lbs fresh brussels sprouts

¼ cup olive oil

Pinch red pepper flakes

Salt & pepper

Honey, for garnish

White wine vinegar, for garnish

What to do:

Preheat oven to 450ºF.

Cut brussels sprouts in half; spread on baking sheet or roasting/broiling pan. Toss with olive oil, red pepper flakes, salt and pepper. Roast cut-side down until caramelized, about 25-30 minutes. Drizzle with honey and white wine vinegar for garnish.

Finished product:

Brussels sprouts are high in fiber carbohydrates, low sodium, fat free, and are a good source of Vitamins A & C (½ cup contains 80% of the recommended daily value of Vitamin C), potassium, and iron. They are also a good source of vegetable protein, because 31% of their calories come from protein.

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