BASIC BRUSSEL SPROUTS
My name is AP and I have a confession to make. I’ve turned into the plant-based person that snacks on Brussel sprouts. When I snack, I mean I crave them, get up at 2 a.m. to roast a few Brussel sprouts and then scarf them down while I watch home remodels on YouTube. I know I know. I don’t even know when it happened. I never really like Brussel sprouts before, but similar to my hatred for tofu, I worked at it until I made something I love. Now, I love them too much. So, here we are and I am sharing my recipe with you.
All about the brussels
But, first – let’s go down memory lane a little. I was disgusted by Brussel sprouts the first time I made them. They were soggy, mushy and little bitter. None of the things you want in roasted brussels sprouts. I made up my mind that I would only order brussels sprouts in the restaurant. After a few visits of paying $8 for a half cup of Brussel sprouts, I changed my mind. Lol I knew I could make these at home – and for less. After some trial and error, I can up with three guidelines making (my version of) the best Brussel sprouts.
Basic is best. Don’t try to overdo it on the dressing for the Brussel sprouts. You add too much and they will burn. If you want to add more to your brussels sprouts, you can – after they are done roasting. In this recipe, I topped my Brussels sprouts with pickled golden beets and garlic.
Add some acid. Vinegar is key to this recipe. My favorite is balsamic, feel free to experiment with others. I am not a food expert – just a foodie lol - but the acid along with the fattiness of the olive oil seems to help with the bitterness. To double down on the acid, I also top my brussels sprouts with pickled veggies of some sort.
Get a little burnt. Nothing wrong with a little extra crispiness. As you roast your Brussel sprouts, you might see them getting a little toasty. That’s ok. All the Brussel sprouts shouldn’t be burnt but you definitely want that dark brown color. That’s how you know it’s going to be delicious.
Into the recipe
Now, that we have the guidelines. Let’s get into the recipe.
Preheat your oven to 400°F. While the oven is heating up, prep the Brussel sprouts. For each one, cut off the end and dispose of them. Then, cut each one in half or fourths and add to a large bowl.
Time to season. Add a ¼ cup of olive oil and a ¼ cup of balsamic vinegar on top of the Brussel sprouts. Followed by ½ tablespoon of minced dried onion, ½ tablespoon of minced garlic, a pinch of sea salt and a pinch of ground black pepper. Toss together until Brussel sprouts are completely coated.
Add to aparchment-linedbaking dishand roast for 45 minutes.Once the Brussel sprouts are done roasting, add to a bowl and add preferred toppings. I went forpickled beets and garlic.
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If you are looking for more plant-based deliciousness, check out these recipes:
The Basic Roasted Brussels
Ingredients
- 24 oz bag or 1½ lbs. Brussel sprouts
- ¼ C olive oil
- ¼ C. balsamic vinegar
- ½ Tbsp of minced dried onion
- ½ Tbsp minced garlic
- Pinch of sea salt
- Pinch of ground black pepper
- Pickled golden beets and garlic for garnish
Instructions
- Preheat oven to 400° F. Wash Brussel sprouts. Cut the end of each sprout, then cut in half. Add Brussel sprout halves in a large bowl with olive oil, balsamic vinegar, dried onions, garlic, sea salt and ground black pepper. Toss until Brussel sprouts are coated. Add coated Brussel sprouts to parchment lined baking dish. Bake for 45 minutes.
- Assemble the dish: Add brussels sprouts to a dish and garish with pickled golden beets and garlic.
