ROASTED BRUSSELS SPROUTS
I pride myself on being a good speller but a couple of years ago I made a “Brussel Sprouts Salad” and got torn apart on social media for spelling it wrong. Did you catch what was wrong? Most people, including myself, spell it Brussel sprouts without an ‘s’ on the end of Brussels.
In fact, “Brussel Sprouts” is searched 20 times a month over the correct way “Brussels Sprouts”.
WHY ARE THEY CALLED BRUSSELS SPROUTS?
Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the 13th century near Brussels, Belgium. They are a leafy vegetable that look like little cabbages.
It’s important when roasting any vegetable to make sure you have plenty of room on the baking sheet. If you overcrowd the pan the vegetables will steam instead of roast. I also try to turn all of them face down to get a nice sear.
CRISPY BRUSSEL SPROUTS
The key to crispy Brussels Sprouts is to roast them at a high heat. If you like them extra crispy, turn up the heat to 450 degrees!
WHY ARE MY BRUSSEL SPROUTS MUSHY?
If your Brussels Sprouts are mushy then you probably overcooked them. When overcooked, they release excess sulphur which stinks!
You can add any of the following:
- Parmesan cheese
- Dijon Mustard
OTHER VEGETABLE RECIPES:
Yield: 4 servings
- 1 lb brussels sprouts, halved (1 1/2 lbs works too)
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- salt and pepper (I do about 1 teaspoon kosher salt and 1/2 teaspoon pepper)
- 4 ounces bacon, cut into 1/2-inch pieces
- 1 tablespoon balsamic vinegar (or balsamic glaze)
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
Place the Brussels sprouts on the baking sheet and drizzle with olive oil, tossing to coat. Sprinkle with garlic powder and salt and pepper. Try to make sure all of the Brussels are faced down on the pan to get a good sear. Place the pieces of bacon evenly on the pan.
Bake for 15-25 minutes, tossing halfway. Start checking them at 15 minutes. The bake time of the sprouts will depend on the size of them and your oven. Bake until the Brussels sprouts are fork tender but not mushy. Remove from the oven and toss with the balsamic vinegar and serve immediately.