Sunday Staples: Easy Roasted Brussels Sprouts
These easy roasted Brussels sprouts are delicious every time.
I'm so excited to be back with another installment of Sunday Staples. If you missed last week's post it was all about the sweet potato. This week, we're digging into one of my favorite veggies - the Brussels sprout.
I grew up thinking Brussels sprouts were disgusting.
I blame television for this. In every TV show or movie scene where a small kid was being forced to eat a vegetable, the vegetable was either Brussels sprouts or green peas. I liked peas but I wanted nothing to do with those little boiled baby cabbages I saw on TV. Nope.
At some point, while I was in law school, Brussels sprouts got a face lift. They were suddenly trendy and, apparently, delicious roasted. I grabbed a bag to try out for myself on a grocery shopping trip and I've been making them ever since.
Now, I can't guarantee that roasting Brussels sprouts will be a game changer for everyone.
My dad, a long time Brussels sprouts hater, can eat Brussel sprouts when they're roasted but that doesn't mean necessarily mean that he wants to. But just about everyone else who I've made roasted Brussels sprouts for loves them and wants me to make them again and again. I think that's saying something. I mean we are talking about a vegetable here, not a cheesecake.
Thankfully, roasting Brussels sprouts is incredibly easy. First, you use a sharp knife to slice off the little knobby end. This part is tough and doesn't really get that tender during the roasting process.
Next, you slice them in half. Slicing the Brussels sprout in half increases the surface area, which means you get more crispy flavorful bits of goodness. You could always roast them whole, but they cook faster, and I think they taste better when, sliced.
After slicing, it's time to toss the little sprouts in one or two tablespoons of cooking fat. You can use avocado oil, ghee, or olive oil but my personal favorite fat to use with Brussels sprouts is BACON FAT. Yes, I capitalized that because I love you all and I want you to know the truth. Brussels sprouts roasted in bacon fat are insanely delicious and you deserve to be eating insanely delicious food. The next time you make bacon, save some of that fat for your sprouts.
Once the sprouts are coated with fat, it's time to toss them with a generous sprinkle of salt, pepper, and garlic powder. Pour them on a sheet pan and let them roast in a 425 degree oven until the outside leaves are crispy and slightly charred and the entire sprout is tender. Don't be afraid of those browned bits, that's flavor.
Simply roasting Brussels sprouts like this is delicious in its own right, but there are a few things you can do for even more flavor.
- Add 2 diced pieces of uncooked bacon to sheet pan and let the bacon and Brussels sprouts roast together.
- 5-10 minutes before the Brussels sprouts are done, toss them in a drizzle of maple syrup and return them to the oven to finish cooking.
- Toss the Brussels sprouts in 1/2 cup freshly grated parmesan cheese when they're done roasting.
- Add a drizzle of balsamic vinegar, crumbled goat cheese, and dried cranberries after the Brussels sprouts are done roasting.
Easy Roasted Brussel Sprouts
- 1-2 tbsp cooking fat of choice (avocado oil, bacon fat, ghee, olive oil)
- 1 pound Brussels sprouts
- garlic powder
- salt + pepper
- Preheat the oven to 425 degrees.
- While the oven is preheating prepare your Brussels sprouts by slicing off the knobby end and slicing them in half.
- Toss the sprouts in the cooking fat of your choice. Then toss them in a generous sprinkle of salt, pepper, and garlic powder.
- Pour them on sheet pan, in a single layer, and roast for 30-35 minutes until tender and the outside leaves are crispy.