How to: Roast Brussels Sprouts

I love to experiment with interesting ingredients and new recipes just as much as the next foodie, but let’s be real – 99% of the times that I cook, I am cooking for speed and efficiency. When you prepare all of your own meals and work full-time, you don’t have time to be making casseroles on weeknights or running to Whole Foods every day to buy new, obscure ingredients. Almost all of the meals I make involve minimal time, effort, and ingredients…but still somehow manage to taste delicious.

Having said that, I thought it might be helpful to start a little “how to” series that explains how to do the basics in the kitchen. I had absolutely no idea how to roast vegetables or bake salmon when I started eating a real-food/paleo diet, and it was SUPER intimidating to try to figure it all out. I hope that giving ridiculously easy recipes using basic ingredients you already have in your kitchen might make this whole “healthy eating” thing a little easier for you!

One more quick thing: I have to admit that this method img_1417of roasting Brussels sprouts is new for me. I always used to cut them in half before roasting them, which is delicious and gives you lots of crispies. But after devouring the best Brussels of my life at the Oxford Exchange, I was inspired to try roasting my Brussels whole and it was a GAME CHANGER!
Not only do you save time because you don’t have to cut the Brussels, you also get sprouts that are crispy on the outside and melt-in-your-mouth on the inside. I am seriously in love with these, and I hope you fall in love with them too!

Roasted Brussels Sprouts

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
  • Print

Easiest and most delicious way to roast one of the best vegetables!

Ingredients

-1 lb Brussels sprouts, washed (I bought mine pre-washed at Costco)

-3 tablespoons extra virgin olive oil, ghee, or other cooking fat of choice

-1 teaspoon sea salt

Directions

  1. Preheat the oven to 400. Place the Brussels sprouts in a large bowl. Drizzle with extra virgin olive oil and sea salt. Mix well.
  2. Spread the Brussels sprouts on a large glass dish or baking sheet.
  3. Bake for 35-40 minutes, stirring occasionally. The Brussels sprouts are done when they are crispy on the outside and soft on the inside.
  4. Bonus step: turn the oven to broil and cook for an additional 1-2 minutes. This will make them extra crispy!

2 thoughts on “How to: Roast Brussels Sprouts

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