I was always a picky eater as a kid. I didn't like whipped cream, icing, or tomatoes. But I really loved spinach, cabbage and brussels sprouts. So I don't quite understand when I hear that there are people out there who don't love brussels sprouts. I mean, I learned to love frosting and tomatoes, so how come someone can't get over the cutest little vegetable ever?
Crazy people, that's who.
Maybe The Haters grew up with mushy, stinky sprouts and if that's the case, I might suggest they try this recipe immediately. It's spicy and salty and it almost feels like a treat....a very healthy treat!
I made these as a part of our Thanksgiving dinner last month, but they're so good I've been making them almost weekly. And since Thanksgiving is coming up this weekend in the States, I figured I just had to share. Just be careful to watch them so they don't get a too brown - like I managed to do in these photos (oops!). No harm done, a singed sprout is a-okay with me....it's called caramelized and that's fancy.
Spicy Roasted Brussels Sprouts
1 lb brussels sprouts
2 tablespoons avocado or coconut oil
1/2 - 3/4 teaspoon sea salt
1/2 teaspoon aleppo pepper (or 1/4 teaspoon cayenne pepper)
Preheat oven to 400F.
Trim the sprouts by cutting off the stem end and peeling back a layer of leaves. Cut any large sprouts in half. Soak sprouts in a bowl of cold water, giving them a good shake so that any dirt falls to the bottom of the bowl.
Scoop out the sprouts and dry them with a clean tea towel. Place on a cookie sheet and drizzle with oil. Use your hands to roll the sprouts around so that all the sprouts get evenly coated. Sprinkle with salt (I like to be generous here) and the aleppo pepper or cayenne.
Bake for 30-40 minutes, giving the tray a shake once or twice, until crispy and tender. Serve immediately.
By Jeannette Ordas of Everybody likes Sandwiches
Maybe The Haters grew up with mushy, stinky sprouts and if that's the case, I might suggest they try this recipe immediately. It's spicy and salty and it almost feels like a treat....a very healthy treat!
I made these as a part of our Thanksgiving dinner last month, but they're so good I've been making them almost weekly. And since Thanksgiving is coming up this weekend in the States, I figured I just had to share. Just be careful to watch them so they don't get a too brown - like I managed to do in these photos (oops!). No harm done, a singed sprout is a-okay with me....it's called caramelized and that's fancy.
Spicy Roasted Brussels Sprouts
1 lb brussels sprouts
2 tablespoons avocado or coconut oil
1/2 - 3/4 teaspoon sea salt
1/2 teaspoon aleppo pepper (or 1/4 teaspoon cayenne pepper)
Preheat oven to 400F.
Trim the sprouts by cutting off the stem end and peeling back a layer of leaves. Cut any large sprouts in half. Soak sprouts in a bowl of cold water, giving them a good shake so that any dirt falls to the bottom of the bowl.
Scoop out the sprouts and dry them with a clean tea towel. Place on a cookie sheet and drizzle with oil. Use your hands to roll the sprouts around so that all the sprouts get evenly coated. Sprinkle with salt (I like to be generous here) and the aleppo pepper or cayenne.
Bake for 30-40 minutes, giving the tray a shake once or twice, until crispy and tender. Serve immediately.
By Jeannette Ordas of Everybody likes Sandwiches
11 comments:
I LOVE brussels Sprouts! And this looks amazing! It will go into my recipe notebook. Thanks for sharing :)
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I have been singing the virtues of brussel sprout to who ever will listen for years. (Yes, that's how many lames I am).
But anyway, It IS all about the way you cook them. And caramelised fancy ones are definitely the way forward. I was anaemic as a kid and my parents made me eat them but they cooked them in the most inhumane way possible, reducing them to mush. (Tears) They did the same thing to asparagus, which by the way is equally awesome when cooked right.
Thanks for the recipe, now to convince the wife but...
Haters gonna hate.
My mom hated brussels sprouts, so I didn't have them until I was an adult. I think my developed and super smart taste buds helped me with liking them -- actually, with being obsessed with them. Just yesterday, I had some for breakfast (and posted about it) and then had some left over with almond butter as a snack. that's when I knew I was weird.
Okay, Yum! I want some now! They are just so pretty!
I'm with you on this one, brussels sprouts are my favorite! I bake mine with just salt, pepper, and fresh rosemary -- devine!
yum - these look great! i made brussel sprouts last night for dinner - at my fiveyearold daughter's request - she LOVES them! steamed w/butter + salt :)
heehee! love it, jeannette. weirdly the b-sprout was never around much when i was growing up and i have been very curious about making some. i'm thinking christmas will have a little brussel-sprout wakeup call from this recipe...!
^__^
i can't get enough brussel sprouts. i'm always looking for recipes, thanks! :)
made these today for thanksgiving dinner, and they were a hit! mom (lover of super-hot edibles) really loved the cayenne in them. thanks for sharing the recipe!
Yum! You had me at spicy and salty! Brussel sprouts are delicious when cooked well. I especially like them with a squeeze of orange juice. And speaking of frosting, icing and whip cream...well you know my take on that one.
Sounds simple, delicious and healthy another must try pinning :)
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