There may come a time in your life when you absolutely cannot avoid eating vegetables. When that day comes, you’ll want to have the most tolerable version of that vegetable you possibly can. In that spirit I present to you the most tolerable and healthy roasted brussels sprouts recipe. Kidding of course – these are actually quite good!
I have to clarify “healthy” because there are ways to make any vegetable taste good if you put enough unhealthy things on it. But at some point, you can negate the positive effects of eating vegetables if you go too far with all the fats and sugars. This recipe is not only tasty, but also healthy for a low-calorie diet. And while we do use oil, it will not significantly alter the health profile because we will use it in moderation and we will also be choosing a healthy kind of oil.
This recipe can be particularly helpful for those who are trying to lose weight. I like to feel full after a meal, but it’s hard for me to do so without going overboard with the calories. Fortunately, these delicious sprouts will fill me up without causing me to go over my limits.
Forget everything you thought you knew about brussels sprouts
Did you know that the flavor of brussels sprouts has changed over the years? Through the magic of selective breeding and cross pollination, the modern world has managed to make these green balls of vegetable less bitter. This is great news because I used to literally gag when trying to eat the dang things.
Also, while some people will shorten it to “brussel sprouts” it’s actually spelled brussels sprouts. With an ‘s’ at the end.
Capitalizing the B in ‘Brussels sprouts’ is optional. ‘Brussels’ refers to a place, so it is a proper noun. But it’s also the name of a vegetable which is not a proper noun. – so dealer’s choice I say!
Frozen and pre-sliced is the way to go
We want to use halved brussels sprouts because we want more surface area for the spices. It also cooks faster and more evenly and will be more bite-sized. Cutting all those veggies can be time consuming so it’s best to get them pre-cut.
I keep several bags of frozen, halved brussels sprouts in my freezer at all times. I like to buy them frozen because then I won’t have to worry about them going bad before I decide to cook them.
Pre sort your sprouts
If you purchase pre-frozen sprouts, you may have a lot of random leaves in your bag. Toss them. They are too thin and will get chewy or crunchy and will be unsatisfying to eat. Worst of all, they will soak up some of the spices that are meant for the actual sprouts.
With the brand I use, as much as half the bag will consist of these leaves and flakes. It may feel wasteful, but it’s best to toss the scraps and move on.
Mix the easy way by using a plastic bag
When I make roasted brussels sprouts, I always use a 1 gallon plastic zipper bag for mixing. I just toss in all the ingredients, seal the bag and shake it up. Once I’m done, I toss the bag in the trash and avoid having to clean a bowl or a spoon. I like to use this method when preparing sweet potato fries as well.
Roasting the sprouts
Once your sprout halves are mixed with the olive oil, salt, and onion powder (in that order), it’s time to put them on a baking sheet and place them in the oven.
I use this Nordic Ware baking sheet. It’s American made with thick aluminum and it resists warping.
To save cleanup time, I use silicone coated parchment paper from Baker’s Signature. The silicone also has a great non-stick quality.
You can use tin foil rather than parchment paper, but doing so could affect cook times or require more flipping to avoid sticking.
There’s no need to grease the pan because your sprouts are already coated in oil, so once they’re on the sheet, make sure they aren’t on top of each other and put them into the oven. It’s important to spread them out so they’ll all cook at the same rate and develop a good crisp outer layer.
Set the oven to 425 degrees and roast the brussel sprouts for 35-40 minutes.
Allow to cool for a few minutes and then dig in – they’re ready to eat!
Leftovers
You can refrigerate leftovers which should be good for two to three days. Just heat them in the microwave for thirty seconds to a minute on high. Cover while heating to avoid drying out your sprouts.
Print
Roasted Brussels Sprouts – Vegetables I Find Tolerable
Description
This is a fast and easy recipe that will appeal even to those who usually hate vegetables.
Ingredients
0.5 – 1 lb Brussels Sprouts (halved and frozen)
2 tbsp Olive Oil
2 tsp Salt
2 tsp onion powder
Instructions
Mix brussels sprouts will all other ingredients, starting with the olive oil.
Place sprouts on a baking sheet and cook at 425 degrees for 35-40 minutes.
Remove from oven and allow to cool. Serve immediately.