Roasted Brussels Sprouts
After a friend brought Brussels sprouts with bacon to our Thanksgiving Eve dinner, I couldn’t help but want to make my own as soon as possible! Roasting Brussels sprouts, or any vegetable for that matter (such as asparagus), is quite simple — all you need is a little bit of olive oil, salt, and pepper. There are a few popular methods to season the vegetables: 1. toss all together in a bowl, 2. use a brush to coat the vegetables with the olive oil/salt/pepper mixture (usually for grilling), or 3. shake all the ingredients together in a plastic bag. I prefer the latter version as I think it coats the vegetables more evenly.
Optionally, you can top the Brussels sprouts with some crispy bacon crumbles to negate any of the healthy roasting effects. At least I think this version is slightly healthier than sautéing both Brussels sprouts and bacon in a skillet… yes, trying to justify myself haha.
If you want to try a healthy sautéing recipe, check this one out: Brussels Sprouts with Mushrooms
Roasted Brussels Sprouts (adapted from JAQATAC)
Yields: 6 servings
- 1 1/2 lbs Brussels sprouts
- 3 T olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 4 slices of bacon (optional)
Preheat oven to 425°F.
Trim ends off the Brussels sprouts and remove any yellow outer leaves. Cut the Brussels sprouts in half.
Place Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly and shake to coat.
Pour onto a baking sheet and roast for 15-20 minutes, until crisp on the outside and tender on the inside. Shake the pan every 5-7 minutes to brown the sprouts evenly.
Brussels sprouts should be darkest brown, almost black, when done. Serve immediately. Optional: Top with crispy bacon crumbles yum!