Roasted Brussels Sprouts

What? Brussels sprouts? I know what you’re thinking: how could that icky vegetable ever taste good? Well, folks, I am here to show you that it is possible to look at brussels sprouts in a new and delicious way. I never ate sprouts growing up because I had one bad experience with the vegetable that unfortunately tainted my impression of it forever. After that, I always thought they were gross and never gave them a second chance.

If you’ve had a similar experience with brussels sprouts, I am happy to tell you that “forever” can end now with this recipe. Trouble arises when brussels sprouts are overcooked because they release sulfur, giving them an unpleasant taste. When prepared correctly, however, the sprouts have a fresh and hearty flavor that reminds me a bit of kale. They are also incredibly healthy because they are a good source of fiber and an excellent source of Vitamins A, C, and K.

All these sprouts need is a little flavor boost, such as some garlic and fresh lemon, and you’ll have a quick and easy in-season side dish. They’re delicious alongside all kinds of other dishes, and are a great way to change up your Thanksgiving meal. Give these sprouts a second chance and let me know how it goes–you might be surprised by what you’ve been missing.


Roasted Brussels Sprouts

  • 1 stalk of brussels sprouts (about one pound)
  • 4 cloves garlic, sliced
  • 3-4 tablespoons olive oil
  • Salt and pepper to taste
  • Juice from 1/2 lemon

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Wash entire stalk under cold water and pat dry. Trim the sprouts off the stalk. Remove any brown or wilted leaves and cut in half. In a large bowl, combined halved sprouts, garlic, olive oil, and salt and pepper. Spread mixture evenly on baking sheet. Roast for 20-25 minutes, stirring once. Be sure to keep an eye on them to avoid overcooking. Remove from oven and squeeze lemon juice over the sprouts.


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