The Best Ever Garlic Roasted Brussels Sprouts. This is the only recipe you will ever need. I have never liked Brussels sprouts. Until now.
Growing up, Brussels sprouts were on my 'not a chance I am putting that in my mouth' list. My mom was a fabulous cook, but Brussels boiled and coated in white cream sauce was NOT up my alley.
There were a handful or two, of other items on that same list. You might say I was a picky child.
I didn't like meat, wouldn't eat most veggies, and don't even get me started on milk. Some things never change. Somethings do. Side dishes seem like they can make or break a meal.
As a grown adult I can say, besides lemon and cake, vegetables are my favorite. I would eat broccoli all day every day if I could.
Brussels sprouts have just been that thorn in my side. I wanted to like them but they didn't fit my tastes.
Finally I gave in to my senses and decided to combine my favorite flavors and roast them in the oven. Voila!
Like magic, Brussels sprouts, red onion, garlic, olive oil, salt and pepper come together to create the most delicious Brussels sprouts you will ever eat.&
I honestly devoured this entire recipe in one day. I couldn't get enough. Now, my green veggie detesting husband... That is a battle for another day.
{{With my apron behind me like a cape}} I feel like a super cook that has conquered yet another vegetable fear and saved the day. Until next time...
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Helpful Tips to make Garlic Roasted Brussels Sprouts:
- This recipe is great with bacon too. Just cut up about 8 slices of thick cooked bacon and toss with the veggies. It truly takes this recipe over the top!
What you will need to make Garlic Roasted Brussels Sprouts:
- Jelly Roll Pans- (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Enjoy!
With love from our simple kitchen to yours.
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Yield: 8
Garlic Roasted Brussels Sprouts
The Best Ever Garlic Roasted Brussels Sprouts. This is the only recipe you will ever need. I have never liked Brussels sprouts. Until now.
Ingredients
- 2 pounds fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
- 6 garlic cloves, rough chopped
- 1 medium red onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 450°F. Line a baking sheet with aluminum foil.
- Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.
- Serve and enjoy!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
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Brussels sprouts entered my life late. Late as in maybe 2-3 years ago. And I should probably be thankful because as a kid, I might just have not appreciated them much. Yet now it's one of those food items that I indulge in whenever I the purse has a few jingles. It's pricey here being imported and all. I posted a recipe cooking it with chorizo and orange juice. Soooo good!
ReplyDeleteI also have the fear of the sprout !
ReplyDeleteI reallllly want to like them, and have tried them a half dozen times throughout my life to no avail.
BUT dang girl I am gonna try them again with this recipe ! They look amazing and I love love love garlic so maybe just maybe I will conquer my fear :)
I will let you know.
Try boiling the sprouts and when done, drain and cover with cheese. Yummy.
DeleteOur entire family loves these! It gets requested often especially Fall and Winter months when we love oven meals.
ReplyDeleteBrussel sprouts are just like mini cabbages!!
ReplyDeleteI also like a little bacon added to mine!!!
DeleteI like a little bacon added in mine!!
ReplyDeleteDo you pre-cook the bacon pieces, or just chop the bacon & toss it in the mix?
DeleteDo you pre-cook chopped bacon, or just add the pieces to the mix prior to putting it in the oven?
DeleteDo you pre-cook the bacon pieces, or just chop the bacon & toss it in the mix?
DeleteI cook mine at the same temp but with olive oil, Salt, pepper, real Canadian maple syrup and chopped bacon (raw) sprinkled on top
DeleteI love a little bacon added in mine!!
ReplyDeleteHeating olive oil to over 180 C ( 356F) is said to damage the fatty acids. Some say you should never heat it at. I like to gently saute lightly steamed Brussels with garlic, ginger, a little soy sauce and balsamic vinegar.
ReplyDeleteI'm going to try this one. I usually use balsamic vinegar & sea salt & pepper. Looks great.
ReplyDeleteWhen my daughter was very little I called broccoli trees, and brussels sprouts baby lettuce. She has been eating both since she was a toddler.
ReplyDeleteMy mother got me to eat Brussels sprouts by calling them baby cabbages!
DeleteThis came out so delicious!!! Thanks for the yummy veggies on our Easter table :)
ReplyDeleteThese came out so delicious! Thanks for the yummy veggies on our Easter table :)
ReplyDeleteI Will Definitely make these they sound delicious. I'm Always looking for different way to cook these. I Think will try the bacon as an added touch. Thanks' for sharing.
ReplyDeleteI have been steaming brussel sprouts in the microwave, then slicing them up and adding to a pan of sauteed mushrooms and onions. They have become my favorite vegetable.
ReplyDeleteI love love love roasting veggies, especially Brussels, I've never added red onion though, I bet it;s delicious
ReplyDeletePinned this because I love Brussels sprouts!!
ReplyDeleteRoasting is the best of the best! I like to slice mine core to top and add onions and bacon so they are nice and crunchy. Cut off the bottom of course. Add garlic powder and sprinkle blood orange olive oil at the end. Yummmmmmy
ReplyDeleteI usually cut mine in 1/2, toss with olive oil salt and pepper and roast in the oven. Then make a sauce with a couple slices sauteed bacon, toss in chopped shallot garlic and chopped mini bell mushrooms and cook until shallots are translucent. Then I add some cream sherry and heavy whipping cream, when that has thicken a little put in the roasted brussel sprouts and toss. I know its a very rich dish, but its the holidays and your not going to eat the whole thing anyway. My granddaughter who is 13 and a very picky eater and hates mushrooms went back for more and didn't even know she was eating mushrooms. I also used to tell my kids that brussel sprouts were baby cabbaged and broccoli was baby trees.
ReplyDeleteI must try. I love brussels sprouts and garlic. Win/win!
ReplyDeleteEnjoy and let us know how it goes!
DeleteNothing better than roasted brussel sprouts!! Now have to try adding red onion....maybe even a slice or two of bacon. Even those who don't eat sprouts will eat them roasted!!
ReplyDeleteThis is a good recipe! We also love them roasted with a maple glaze over them....beyond delish!!!!
ReplyDelete