I have a confession to make.
I used to HATE brussel sprouts.
I used to think they didn’t have any taste.
I thought they smelled weird.
And I really avoided them at all costs.
Then I came across a recipe about 5 years ago that changed everything…
OVEN ROASTED brussel sprouts.
That’s when I realized I’d been cooking them wrong all along.
Before this recipe I’d only had boiled brussel sprouts. Or the frozen variety, thawed in the microwave or oven and sprinkled with a little salt. Not for me.
So when I finally chopped them up and roasted them in the oven I was pleasantly surprised at the awesome taste and texture.
Since that first batch I’ve tested and tweaked different spices, oils, and temperatures.
This recipe is the result of a lot of trial and error.
In the end I’ve found simple is best.
These oven roasted brussel sprouts use only 5 ingredients and take 45 minutes or less from start to finish.
Oven Roasted Brussel Sprouts
September 26, 2017
Category
Paleo Recipes
Recipes
Side Dishes
Whole30 Recipes
Persons
4
Prep Time
10 minutes
Cook Time
35 minutes
Notes
*For an extra spicy kick add red pepper flakes before putting in the oven.
Ingredients
- 2 lbs brussel sprouts
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp minced garlic
- 2 tbsp olive oil
Instructions
- Preheat oven to 400 degrees.
- Chop stems of brussel sprouts off and halve remainder of each sprout. This helps them to cook faster so they’re tender all the way through.
- Coat the chopped brussel sprouts with olive oil, salt, pepper, and minced garlic.
- Spread out the chopped brussel sprouts evenly on a baking sheet (or iron skillet).
- Place in oven and bake for 35 minutes or until the edges of the brussel sprouts begin to turn brown. Taste test to make sure sprouts are cooked all the way through before removing from oven.
- Serve as an appetizer or side dish with your favorite steak or chicken recipe.
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