Hey my Brussels sprouts fans, where you at?! There aren’t too many of us out there (apparently)(unfortunately). This is one vegetable that I really wish more people enjoyed. When roasted these look-alike baby cabbages have a unique taste, aroma, and texture. The crispy outer leaves create the perfect crunch for the soft tender sprout that lies beneath. Brussels sprouts usually pair well with rich meats (especially bacon or ham) due to their nutty flavor, or a simple vinaigrette.
Nothing beats fresh Brussels sprouts, especially since February is their peak season (bonus points!), so check out your local farmer’s market or grocery store and make sure they have non-bagged sprouts. You know, so you can get your hands in the big bin, pick out each one, probably drop a few, chase a rolling Brussels sprout around, people look at you like you’re crazy. No way did that happen to me. In order to have the crim-dela-crim of delicious Brussels sprouts, you want to try to cook them ASAP as possible. That may or may not have been a Micheal Scott quote. If you know you’re making them with dinner, try and pick them no more then a few days before hand.
As I said, you could cook these up with bacon, ham, proscuitto, or any rich meat that you’d like. I like mine simple. Simple as in roasted in a 400° oven for 15-20 minutes with salt and pepper. Twenty stinkin’ minutes is all it takes. Winner.
I load mine up with pepper so I can get a nice kick with every bite. If you read my posts you know my favorite combination is sweet & heat, so naturally I made a dressing with honey. Fresh squeezed lemon, bright yellow zest, rich olive oil, chopped rosemary, and a necessary amount of honey is all it takes. Since I roasted my sprouts in salt and pepper, I found it wasn’t necessary to add any to the dressing. After one bite I was addicted. The sweet, the heat, the crunch, the lemon, the EVERYTHING.
It’s safe to say I have found my new favorite way to eat Brussels sprouts. Enjoy!
- 1 lb. Brussels sprouts
- olive oil
- salt and pepper
- juice of 1 lemon
- pinch of fresh lemon zest
- 1/4 c. olive oil
- 2 tsp. honey
- 1/2 t. fresh rosemary - chopped
- Preheat oven to 400
- Clean the sprouts by gently rinsing with water then pat dry with a paper towel. Remove the outer layer of leaves, or the leaves that look discolored/wilted/bruised. Remove the stem and cut in half lengthwise.
- Toss with a small amount of olive oil and the desired amount of salt and pepper.
- Lay on a baking pan and roast 15-20 minutes, until the outside is dark and crispy.
- For the dressing, whisk everything together, adjusting ingredients if needed, and serve over the sprouts.
- Enjoy 🙂
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Jes G says
I LOVE Brussel Sprouts and am always looking for a new way to give them some pizzaz. This recipe is soooo good and simple! It will definitely be my new “go-to” for Brussel Sprouts! Thanks Lindsay!