Roasted Brussels Sprouts

Roasted Brussels Sprouts

 

The first time I made these Roasted Brussels Sprouts was almost 8 years ago for Thanksgiving dinner and there’s a reason I remember this so clearly. We were all sitting at the table at Grampa’s house. I was getting up to get seconds and asked if any of the little ones would like more to eat. Cal, who was 4 years old at the time, said, “yes, please!” Expecting him to ask for mashed potatoes or gravy or “when’s dessert?” my jaw dropped when he said, “more Brussels sprouts please!” Now that was a mom moment to remember. I smiled on the inside and thought, well, I must have gotten one thing right – he’s eating his veges! Any kind of roasted vegetable is pretty darn delicious in my book, but I have to admit that these Roasted Brussels Sprouts are one of my favorites! I guess the apple doesn’t fall far from the tree. 🙂

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Homesteading Dreams
An easy way to enjoy Brussels Sprouts.
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Ingredients
  

  • 1 package/pound of Brussels sprouts - really any amount will work
  • 1-2 Tbls olive oil
  • salt and pepper to taste
  • 1 tsp. Thyme optional

Instructions
 

  • Sprinkle a little olive oil on a cookies sheet, maybe 1 Tablespoon.
  • Trim the Brussels sprouts on the bottom and cut off any dirty, rough looking leaves (usually only 1 - 2 outer leaves).
  • Cut the sprouts in half or quarters, depending on the size and put them on the cookie sheet.
  • Add a little more olive oil and toss to coat.
  • Sprinkle with salt and pepper and the thyme (if you like it).
  • Bake in a 425 degree oven for about 20-25 minutes, depending on how well done you like them.

Notes

Now, I know this goes against all cooking logic that says to pre-heat the oven. You can still cook these in a preheated oven, but I like to throw the pan in while the oven is heating up. And actually, by the time the oven gets up to temperature, the Brussels sprouts are usually done (which is a good thing for those of us who are a little impatient, eh hem, like me). They get all nice and crispy and delicious this way. If you like your Brussels sprouts a little softer, then by all means pre-heat the oven. You can't really go wrong with this recipe - to pre-heat or not to pre-heat, it's up to you! 🙂