Roasted Brussels Sprouts Recipe

I love seeing the tall, unusual stalks of fresh Brussels sprouts in the store in the autumn. It’s one of those signs of the season like orange pumpkins, crispy¬†leaves, and cozy sweaters! I love the long days of summer, but I also love the changes each season brings. (See more about that here.) I’m usually¬†thrilled to swap out my flip-flops for boots and my tank tops for sweaters; however, right now I’m wearing flip-flops AND a sweater. I guess I’m not rushing into anything this fall.

Can you believe I used to think I didn’t like Brussels sprouts until I tried them roasted. Then suddenly they became amazing! (I’m pretty sure roasting makes everything delicious.) Goodbye mushiness. Goodbye dull color. Hello gorgeous little savory sprouts!

If you think you don’t like Brussels sprouts, just humor me, and try them this way. Maybe you’ll change your story. If not, I’ll eat yours.

Roasted Brussels Sprouts

 

Wondering why you should even bother with Brussels sprouts. There are definitely more than one reason. Here are a few according to the World’s Healthiest Foods website:

Benefits of Brussels Sprouts

 

Convinced? Here ya go!

 

Roasted Brussels Sprouts

 

Ingredients:

  • 1 pound of Brussels sprouts
  • 1-2 Tablespoons melted coconut oil
  • Sea salt
  • Garlic powder
  • Ume plum vinegar

Directions:

  1. Trim ends off Brussels sprouts. Remove any weird parts.
  2. Cut an X into the end of each sprout.
  3. Place Brussels sprouts in a large bowl or pan of water with 1-2 Tablespoons sea salt mixed in. Soak for 15 minutes.
  4. Preheat oven to 400 degrees.
  5. Drain Brussels sprouts. Add back to dry bowl and dry off a bit with a clean dish towel.
  6. Toss with melted coconut oil, a bit of garlic powder, and a light sprinkle of sea salt. (The ume plum vinegar that you add at the end is salty, so you don’t want to overboard with the sea salt at this point.)
  7. Mix everything well then spread Brussels sprouts in a single layer on a baking sheet. Make sure there is room between the sprouts to let the air circulate so they don’t steam and get all mushy. Ain’t nobody got time for mushy Brussels sprouts.
  8. Roast 30 to 40 minutes, flipping every so often with a spatula so they can brown evenly. They should be golden brown, but not burnt, and tender when stabbed with a fork. The little outside leaves that come off and get all crispy are a bonus treat!
  9. Remove from the oven and sprinkle with a little bit of the ume plum vinegar. Maybe about a teaspoon or two? You can always add more if you want.
  10. Stir well and serve.

 

 

 

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Ingredients

  • 1 pound of Brussels sprouts
  • 1-2 Tablespoons melted coconut oil
  • Sea salt
  • Garlic powder
  • Ume plum vinegar

Instructions

Trim ends off Brussels sprouts. Remove any weird parts.

Cut an X into the end of each sprout.

Place Brussels sprouts in a large bowl or pan of water with 1-2 Tablespoons sea salt mixed in. Soak for 15 minutes.

Preheat oven to 400 degrees.

Drain Brussels sprouts. Add back to dry bowl and dry off a bit with a clean dish towel.

Toss with melted coconut oil, a bit of garlic powder, and a light sprinkle of sea salt. (The ume plum vinegar that you add at the end is salty, so you don't want to overboard with the sea salt at this point.)

Mix everything well then spread Brussels sprouts in a single layer on a baking sheet. Make sure there is room between the sprouts to let the air circulate so they don't steam and get all mushy. Ain't nobody got time for mushy Brussels sprouts.

Roast 30 to 40 minutes, flipping every so often with a spatula so they can brown evenly. They should be golden brown, but not burnt, and tender when stabbed with a fork. The little outside leaves that come off and get all crispy are a bonus treat!

Remove from the oven and sprinkle with a little bit of the ume plum vinegar. Maybe about a teaspoon or two? You can always add more if you want.

Stir well and serve.

http://justrealstuff.com/roasted-brussel-sprouts-and-deep-breathing/

 

Enjoy!

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