Classic Roasted Brussels Sprouts with Olive Oil

Brussels sprouts are one of those misunderstood vegetables.  Here at Our Southern Odyssey we have a great recipe that you might want to try.  We believe this recipe will change your mind about these delicious miniature cabbages.  Our Roasted Brussels Sprouts recipe is super simple.  So next time that you need a side of vegetables, this is a wonderful recipe to turn to.

If you have never cooked Brussels Sprouts before, we have provided you with a step-by-step guide that shows the steps from the beginning step of washing them to the final step of the Roasted Brussels Sprouts.

A little background on these little Brussels Sprouts that you need to know to be able to get the very best when choosing them.  Brussels Sprouts are Cruciferous vegetables that are in season from fall to early spring.  They are one of your over winter vegetables.  Just like with collards, Brussels Sprouts are best harvested after a good frost.  If they are gathered before the first frost they will have a slightly bitter taste.  The frost will make the Brussels Sprouts sweeter.

When choosing Brussels Sprouts the firmness of the Brussels Sprouts will tell if they are dense enough.  Take the Brussels Sprouts and press it between the thumb and index finger.  If the Brussels Sprout does not give and is firm then that is a excellent Brussels Sprout.  Basically you will be checking the Brussels Sprouts firmness the same way that you would check a cabbage.  The Brussels Sprouts should be a beautiful green color.  If purchasing a bag of Brussels Sprouts and some of them have yellow leaves, just pull the yellow leaves off when washing to reveal the bright green leaves.

A note about our Roasted Brussels Sprouts recipe.  This recipe is for FRESH Brussels Sprouts not frozen Brussels Sprouts.  Frozen Brussels Sprouts are great to boil, but not so much for roasting.

The ingredients that you will need for Our Southern Odyssey Brussels Sprouts are olive oil, sea or Himalayan salt, fresh ground black pepper and dried parsley.  That’s it!  The kitchen tools that you will need is a knife, cutting board and baking pan.  Simple!  RIGHT?  We love this recipe and I hope that you will too.  Below is the instructions on how to make Roasted Brussels Sprouts.

Roasted Brussels Sprouts

January 18, 2018

by Vanessa & Valancie

Cuisine Southern

Category Side Dishes

Brussels sprouts are one of those misunderstood vegetables. Here at Our Southern Odyssey we have a great recipe that you might want to try. We believe this recipe will change your mind about these delicious miniature cabbages.

Notes

Kitchen Tools Needed: Colander, Drying cloth or paper towels, Knife, Cutting Board, Baking Pan, Parchment Paper

Ingredients

• 20 Brussels sprouts - washed, dried, and cut in half
• 1 to 2 Tablespoons Olive Oil - enough to coat the sprouts
• Himalayan Pink Salt to taste
• Ground Tellicherry Black Pepper to taste
• Dried Simply Organic Parsley to taste

Instructions

1. Preheat oven to 400 degrees
2. Place a sheet of parchment paper on baking pan
3. Wash Brussels Sprouts in a colander then place on drying cloth or paper towels to dry
4. Cut the Sprouts in half
5. Place the Brussels Sprouts on baking pan with the cut side facing up
6. Drizzle olive oil over the Brussels Sprouts
7. Sprinkle with salt, pepper and parsley
8. Place in oven and bake for 20 minutes, then remove them for the oven and turn each sprout over and place back in oven for 10 minutes
9. Remove from oven and enjoy

Tags

Brussels Sprouts,

Cooked Vegetables,

olive oil,

Roasted Brussels Sprouts,

Roasted Vegetables,

Vegetables

© 2024 This recipe is provided by Our Southern Odyssey

https://www.oursouthernodyssey.com/roasted-brussels-sprouts/