Only after I turned 30 did I discover just how AMAZING Brussel Sprouts taste. Why have Brussel Sprouts had such a bad reputation? Is it just me, or did everyone grow up with Brussel Sprouts being the brunt of “gross food” jokes? In my desperation to add a little variety to my vegetable sides (which consisted of broccoli and more broccoli), I decided to try this nutrient dense super food. After all, Brussel Sprouts help protect against cancer, manage diabetes and can even make you look younger.
I tried boiling, microwaving, and ultimately fell head over heels in love with oven-roasting. I make this recipe at least 2x per week, and find the prep work to be almost therapeutic at this point! Don’t discard the leaves that fall off while halving your Brussel Sprouts. They will crisp up in the oven and taste amazing!
This method/recipe is a great base so feel free to get creative with adding different spices (like minced garlic).
- Brussel Sprouts
- Olive Oil
- Salt (I like to use Himalayan Pink Salt)
- Preheat the oven to 350
- Prep the sprouts: cut off the bottom and slice in half (then wash 'em up!)
- Line a baking sheet with parchment paper
- Place the trimmed & cleaned Brussel sprouts on the parchment paper
- drizzle with olive oil (use enough to coat once mixed)
- salt/pepper to taste
- Use your hands to mix/coat the brussel sprouts with the oil
- Cook for 35 minutes
They are done when they start to get a lovely brown color. Enjoy!