Roasted Brussels Sprouts
Posted by terrepruitt on March 22, 2017
Recently we received Brussels sprouts in our box. I didn’t remember if I had ever had Brussels sprouts besides at a restaurant that roasted them with bacon. I am not sure if I had cooked them before. I vaguely remember doing so and my husband saying he liked them. I must not have NOT liked them if I cooked them and didn’t remember them. If you have read any of my vegetable posts then you know how I cook my veggies. In fact the Brussels sprouts pictured here are not the ones that we received in our box. I had cooked those thinking I wouldn’t post about them because I always post about roasting veggies because that is basically all I do with them. I thought you all would not be interested in that because you had read it before. But then I realized that it is more likely that some of you reading had probably not seen all my previous roasted veggies post, so I thought I would post about the Brussels sprouts when I bought more to cook. Since my husband enjoyed the ones I roasted that we got in the box, I thought I would buy more and do it again. They are pretty easy to cook. But I feel that way with roasting in general, that is why I roast my veggies. I can wash ’em, cut ’em, put ’em on a pan, throw ’em in the oven and let them cook without having to think about it.
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Roasted Brussels Sprouts
about 1 pound of Brussels sprouts
olive oil
garlic salt
garlic powder
pepper
Preheat the oven to 400° F. Wash the Brussels sprouts. Cut the end off of each Brussels sprout, the end where the sprout was growing from the stalk. Then cut the Brussels sprouts in half. Line a baking sheet with parchment paper. Put the Brussels sprouts on the pan, spreading them out a bit. Drizzle some olive oil on the Brussels sprouts. Sprinkle with garlic salt, salt, and pepper if you’d like. (I didn’t use pepper.) Then put them in the oven for about 15 minutes. After 15 minutes take them out and flip them over, moving them around. If they seem a bit dry you can always put more olive oil on. Sprinkling on more seasoning if you would like. Then put them back in the oven for 15 minutes. Take them out after the 15 minutes has passed and move them around again, flipping them over, if they are browned to your liking then serve them. Or you can put them in for a few more minutes like I did. I like them browned.
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We just ate them like that. I didn’t add any bacon or cheese or sauce. We rather enjoyed them. I do remember having been afraid of Brussels sprouts because I had always heard how awful they were. Well, they are not. They are pretty good. Some even have a little sweetness to them. They are super easy to make — and I love that.
Are you a fan of the Brussels sprout? How do you cook them?
Terre Pruitt's Blog 
liv said
Yum. I love roasted veggies! But you know me and cooking, I roast them on the stove in a pan but I’ve found if I crowd the pan they steam instead of roasting properly. It bugs me but is perfect for R who likes his veggies cooked more well done. 😛
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terrepruitt said
Yeah, roasting in the oven doesn’t allow for steaming. But then again, R wouldn’t eat them then! I like some things more well done, but not soggy – crispy well-done!
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Michele Moyer said
Mmmmmmmmmmmm…love love brussel sprouts and this is my all time favorite way to eat them. Dave introduced me to brussel sprouts years ago with the decscription that they are like “an explosion of flavor in your mouth!” and we eat them often. I also roast 90% of the vegetables we eat, sometimes I quick steam them in a hot skillet with a bit of water. I also love Trader Joes shaved brussel sprouts sauteed or roasted for a quick veg. 🙂
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terrepruitt said
Huh. That is a nice way to describe a veggie!
I never steam. I should try that. I don’t go to Trader Joes either. I should try that, too. It is not in any of my circles. 🙂
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Ann Coleman said
I used to hate brussel sprouts, but that was because I had only eaten them boiled. Roasted are actually very good!
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terrepruitt said
EXACTLY! I used to hate a lot of things and it was because of the way it was prepared. I am not saying my mom or dad were lousy cooks, they were great, but it was just the way things were cooked back then. Or that pretty much ALL veggies were canned. I remember telling my mother I didn’t like asparagus when I was a child because it was canned and she denied that. She said she would have never bought canned that it was fresh. No, they didn’t have fresh asparagus back then. Not at the little store that we shopped at. Fresh veggies weren’t a thing back then. Canned was the way to go.
And pork . . . cooked until it was leather. I thought I hated pork (like boneless porkchops), but cooked properly – YUM!
I think pretty much all veggies are good roasted. 🙂
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Ann Coleman said
You’re right! vegetables were almost always canned, and pork (even beef) was usually over cooked. It was just they way things were! It’s so much easier to like more foods now that we have the choice of how to prepare them.
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terrepruitt said
Yes, veggies were canned. Almost everything was overcooked because that is just how it was done back then. EXACTLY. I like a lot more things because I don’t cook it until all the flavor is gone and in the case of pork, it can’t be chewed. Ha, even though there are so many ways to cook things, I pretty much always roast the veggies!
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