Brussel oh lovely little sprout.
Cut into halves, quarters and save those precious fallen leaves for extra crisp bites. Drizzle in olive oil and balsamic, then toss in garlic, salt and two kinds of pepper. Bake then broil sprouts to a tender crisp. Out the oven and over the pan, I wonder, will you stand and hover as we do? Normally meals are eaten at the table, but rules are meant to be broken; with two hands, one sheet pan, Brussels are the break.
Brussel sprouts and I had a rough start. At the age of eight, mom put them in front of my brother and me. I loved every vegetable in my eight years but tasted and gagged over this odd sphere shaped veggie. “You aren’t leaving the table until you finish those” mom said from the kitchen sink. While thinking up a master escape plan, I pushed one around the other with my fork. My brother watched as I tucked those nasty suckers tight in my napkin, then cleared my plate into the trash, making sure to shove other food on top. Thirty years passed, never a thought for those greenies. Then, a party, a sprout, a revolution.
Flash forward many years, a case of the Mondays. An accidental slighted cup of coffee. Running laundry while taking a shower, duh… crappy water pressure. A forgotten towel after crappy water pressure shower. A finger slammed in the cabinet. Inside out clothes. Really? First time dressing? Minor, all minor amongst a backdrop of others’ major but enough for a dull start, so when choosing a “next” recipe who gleams, taking me by the hand? Brussel Sprout, the one I dismissed years ago but now choose to carry me through the week.
A sprout for you, for health, well being and love.
A lovely little sprout named Brussel. When seen in store (especially on stalks!) while washing, cutting, making and baking — I’m wild with happy. Do you go crazy over sprouts?
How we like ’em – fresh out the oven, hot, crisp and until every leaf and piece of garlic disappear.
Seriously, this recipe’s that exciting.
Simple Ingredients
Sprouts ~ olive oil ~ balsamic ~ garlic ~ crushed red peppers ~ salt ~ pepper
What Size?
Usually vegetables are cut into uniform size for consistent baking. With sprouts, I like them in halves and quarters. More flat surface areas = more seasoned/crisp sides too.
To oil and season:
Add the sprouts to a bowl or directly onto a large sheet pan, your choice. Stir and coat the sprouts well.
Steamed or Crispy?
Steamed or Crispy?For steamier sprouts, use one large sheet pan.
For crispier, divide sprouts onto two large sheet pans.
Crispy sprouts need room to breathe, so give plenty of space between.
For extra crisp edges and loosened leaves, switch the oven to broil for the last few minutes.
While keeping a good eye, toss the sprouts once during this time.
Oh Brussel sprout, oh Brussel sprout <3
Tender on the inside, crisp on the out.
✱ More Sprout Ideas ✱
lemon/parmesan ~ buffalo ~ cilantro/lime ~ garlic/rosemary/oregano/thyme ~ cajun
Let's Roast Garlic Balsamic Brussels Sprouts!
Ingredients:
- 16 ounces brussels sprouts
- 1½ Tablespoons extra virgin olive oil
- 1/2 Tablespoon balsamic vinegar
- 4-5 cloves garlic chopped medium fine
- 1/2 teaspoon salt - kosher or Himalayan
- 1/2 - 1 teaspoon crushed red chili pepper flakes
- 1/4- 1/2 teaspoon black pepper
- 1/2-1 teaspoon garlic granules (optional)
Instructions
Brussel Sprouts
- Preheat oven to 400° F.
- Rinse brussels sprouts under cool water. Shake the colander allowing water to remove loose dirt from the sprouts. Pat sprouts dry, then with a sharp knife, trim the tough ends. Remove brown leaves but keep loosened green leaves.
- Cut sprouts into halves and quarters. Place in a large bowl or directly on the sheet pans. Drizzle olive oil, balsamic, garlic, salt, crushed red chili and black pepper. Stir to coat well. Spread flat side down across one large pan for steamed-like sprouts or two larges for crispier sprouts.
- Bake for 25-35 minutes, or until sprouts are toasty brown and fork soft. For even baking, toss the sprouts halfway through. To crisp edges and loose leaves, broil for the last five minutes or so. While changing the oven temperature, this is the perfect time to taste the sprouts as well. Do they need more salt, pepper, garlic powder/granules? How about fire by way of crushed red peppers? Shake, shake it.
- We send luck in plating and making it to the table with these Brussels.
Notes
Nutrition
Yes, I’ve had yours and they are delicious!!
Thank you Dixie. My memory’s slipping. Did I bring some to your house? Have sprouts, will travel ; )