– By Bridgette Mabuto –
I’m not sure how the rest of the world does it, but in my family when we get together for meals, certain people bring certain dishes. We used to divide it up with one doing dessert, one doing veggies, and one doing a main dish. I used to pick the main dish each time because it let me pick the theme of the meal and, let’s be honest, I like to be in control.
However, the discovery of Brussels sprouts has changed things for me.
I use the word “discover” lightly. Growing up, I wasn’t a big fan of vegetables, much less the dreaded Brussels sprout. However, during one family meal, my sister brought sautéed Brussels sprouts that I loved, and from then on I decided I was going to learn all I could about the vegetable.
After months of having Brussels sprouts as our main vegetable, I had gone through dozens of different recipes. While it definitely tried the patience of my husband, family and friends, it helped me narrow down my favorite sprouts recipes, which I’ve given to you below.
Try one, try them all. No matter what you decide, at least you’ll be eating healthy! And Brussels sprouts really are one of the most delicious vegetables ever.
Basic Roasted Brussels Sprouts
This is the most basic recipe for roasted vegetables you’ll find. It’s great if you have to come up with a quick vegetable dish and you don’t have time (or energy) to be creative. I love that by roasting these, the outside of the sprouts get dark and even slightly crunchy, while the inside of the vegetable is smooth and even slightly creamy. Yum!
1½ Pounds Brussels Sprouts
3 Tablespoons Cold Pressed Extra Virgin Olive Oil
1 Teaspoon Salt
Black Pepper to Taste
Preheat oven to 375 degrees Fahrenheit.
Cut the ends off the Brussels sprouts and cut them in half.
In a bowl, mix Brussels sprouts with olive oil and salt until evenly coated.
Place sprouts in a single layer on sheet pan.
Roast for 20-30 minutes, flipping once to brown evenly.
Sprinkle with black pepper and salt to taste.
Garlic Roasted Brussels Sprouts
These sprouts are basically the same as the one above, except instead of just baking them, you can sauté them in a cast-iron pan first. This helps caramelize the Brussels sprouts before the roasting, which adds a little extra something to the flavor and texture.
1 Pound of Brussels Sprouts
5 Tablespoons Extra Virgin Olive Oil
5 Garlic Cloves, Minced
Black Ground Pepper
Preheat Oven to 400 degrees Fahrenheit.
Cut ends off the sprouts and cut in half.
Heat oil in pan and add sprouts, making sure they’re coated evenly.
Add garlic and salt.
Transfer to oven and cook until browned, about 20 minutes, tossing every few minutes to roast evenly.
Remove from oven and add salt and pepper to taste.
Note: This recipe is very versatile. You can add cranberries or pecans to make them more festive. Or, for those who aren’t a fan of plain veggies, sprinkle with a little bit of grated parmesan.
Sweet and Spicy Roasted Brussels Sprouts
Okay, this one is definitely my favorite. I made this after my dad complained that he was tired of sautéed Brussels sprouts and wanted something different. These have a very Asian taste to them, so they might not fit every meal, but it’s definitely worth building a meal around them. I like to have them with my Spicy Basil Noodles. Or, if I’m going for something lighter, I use baked tofu and mix it with these sprouts and the sauce.
1½ Pounds Brussels Sprouts
2 Tablespoons Extra Virgin Olive Oil
Salt to Taste
3 Tablespoons Raw Honey
¼ Cup Soy Sauce
2 Tablespoons Rice Vinegar
1 Teaspoon Sesame Seed Oil
2 Teaspoons Sriracha (or to taste)
Preheat oven to 400 degrees Fahrenheit.
Cut ends off sprouts and cut in half.
Toss sprouts in olive oil and salt until well coated.
Spread sprouts in one layer over baking tray.
Bake sprouts for about 20 minutes.
In a saucepan, combine all ingredients.
Bring ingredients to a gentle boil, until it thickens slightly (about 5-8 minutes).
Pour sauce over sprouts (and tofu, if you want!)