Brussel sprouts can be good for you AND taste good when you make them fresh from the stalk and roast them the right way. Make the words “Eat your brussel sprouts!” be a good thing with this simple recipe inspired by vegetable recipes found on Pinterest.
How I did this recipe
Many people avoid making brussel sprouts because of childhood fears of them being the “yucky” vegetable. It wasn’t until I was an adult that I discovered I really like them.
For this recipe, all you need is:
- brussel sprouts
- brown sugar
- 1/4 onion
- olive oil
The best way to buy brussel sprouts is when they are still on the stalk. Lately I have been seeing them sold that way at my grocery store and decided to buy the stalk rather than prepackaged bags. I was tired of overpaying for the bags and then finding half of the brussel sprouts turning bad inside.
Brussel sprouts on the stalk cost less because you get so many more for your money. They also seem to stay much fresher on the stalk longer. The only awkward part is trying to get a long stalk a produce bag – I use 2 bags, one on each end of the stalk.
To remove the brussel sprouts from the stalk use a small paring knife to cut each sprout off at the stalk. Some of the sprouts can also just be twisted off. When you are done, you’ll have a produce bag full of them.
Pre-heat oven to 350 degrees (higher if you prefer a crisper roast of the sprouts). You’ll also need a casserole dish large enough to hold a good amount of brussel sprouts.
Now start chopping up as many brussel sprouts as you would like to make. Slice them in thin slices down the side with a strong, sharp knife. Fill up the casserole dish because they will cook down and be considerably less after roasted.
Add 1/4 of a chopped onion and sprinkle brown sugar on top… the more you sprinkle on the sweeter it will be… so the amount is based on your preference.
Add 3-4 tablespoons of olive oil (depending on how many brussel sprouts you have) so that you can coat them all with oil. This is an important step to ensure brussel sprouts roast without drying out. Stir everything well in the casserole dish.
Roast in the oven for approximately 45 minutes until tender and slightly browned. Stir occasionally.
And that is it. Now eat your brussel sprouts… and enjoy them!
This recipe is inspired by my Vegetable and Side Dishes Recipes board on Pinterest.