Brussel sprouts are not something I had growing up because my mom was not a fan. However, Nick is a BIG fan of brussel sprouts so I have been trying to figure out a way to cook them at home where we both enjoy them. My
first attempt at brussel sprouts was not super successful in my book - Nick liked them though, which counts for something! So after getting some great feedback in the comments of that blog post, I now have a little treasure trove of tricks and recipes to play with.
While out shopping at
Whole Foods I saw brussel sprouts that they were selling straight from the stalk! I had never thought about where they come from before, and it seemed a bit odd but did make sense. Next to the big stalk were bundles of brussel sprouts that were a bit smaller in size, a bit more manageable and, in my opinion, the perfect size for my next attempt at brussel sprouts.
 |
| Smaller Brussel Sprouts! |
I decided to keep the preparation easy this time around per the suggestions from all of you following my previous post. I emptied the brussel sprouts into a bowl, poured in some (or a lot) of olive oil, added a bunch of salt and pepper and mixed it all together.
 |
| Adding the oil... |
 |
| Some Salt and Pepper |
From there, I just poured the coated brussel sprouts onto a baking sheet and put it into a 400 degree oven for about 25 minutes - or until it was brown and crispy.
 |
| Brown and Crispy! |
I paired the brussel sprouts with a mahi mahi with a coconut mango sauce that I just grabbed from my freezer - super easy! This fish is one of those vacuumed sealed ones from Whole Foods that has the marinade tucked in there as well, so really it is a matter of just cooking it through. I put the fish and the sauce into a baking dish and cooked it at 375 for about 15 minutes.
 |
| Dinner is Served! |
I must say these smaller and crispier brussel sprouts were way more delicious in my book! They were so tasty and way less like the little soggy lettuce ball that I made previously. So these are now my new brussel sprout starting point. Roasting works for me and I am sure there are plenty of ways to dress them up from here!
Pin It
Yes! Roasting is totally the way to go (I'm sort of obsessed with crispy Brussels). If you feel like the centers aren't getting cooked enough, just dice them in halves or quarters. Then all sides get deliciously crispy. I add different spices or even maple to dress them up from time to time.
ReplyDeleteYay for brussels sprouts! I cut the little nubby ends too and chop them in half so that more surface area is roasted :)
ReplyDeleteroasting them is my favorite!! so good. I remember the first time i discovered the stalks, aren't they the cutest things ever!
ReplyDeleteI love Brussels sprouts, but especially when they're roasted! They don't smell great, but they taste fantastic. :)
ReplyDeleteRoasting is an awesome way to cook brussels sprouts. If you enjoy the crispy parts, halve or quarter them so more of them gets browned.
ReplyDeleteRoasting is truly the way to go with Brussels Sprouts. I just did a cooking class where we roasted them in Duck Fat. They were heaven!
ReplyDeleteOne of my favorite veggies! I definitely love roasting them, though pan saueting with caramelized onions is good too. They just need to be well-cooked.
ReplyDelete