Friday, March 7, 2014

Roasted Brussels Sprouts Recipe by Donna Fasano


 Here’s an easy side dish that’s delicious and good for you! It’s low-fat, low-calorie, and tastes SO incredible…you can’t ask for more than that. Use fresh Brussels sprouts for this recipe, not frozen.





Roasted Brussels Sprouts

1 ½ pounds of fresh Brussels sprouts
1 teaspoon course salt
½ teaspoon freshly ground black pepper
a misting of olive oil

Wash and prepare Brussels sprouts; trim off ends, pull off any yellowed or damaged outer leaves, and cut larger sprouts in half. Mist sprouts lightly with olive oil, season with salt and pepper, and arrange in a single layer on a roasting pan. Roast in a 400º F (204º C) oven for 20-30 minutes or until sprouts are crispy on the outside, tender on the inside. Shake pan occasionally so sprouts brown evenly. Perfect for the vegans and vegetarians in your life.

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Donna Fasano is a USA TODAY Bestselling author. Visit her on the web at her blog, on Facebook, and on Twitter.

11 comments:

  1. Strange that I only ever eat brussel sprouts at Christmas. I've never thought of roasting them before--always boil them. Thanks for the idea!

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    1. Roasting them intensifies the flavor and brings out the sweetness. If you roast just once, you'll never boil again. LOL

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  2. Brussel sprouts and I have been circling each other for months. I tried sautéing with bacon (bec Mr. Curtis is not a B.S. fan). It wasn't a big hit, but I've heard if you back them in the oven draped in bacon the bacon flavor wins over non-B.S. lovers. has anyone tried both sautéing and baking them with bacon. (And lest you worry, yes, my cholesterol is good - just trying to trick my man into more veges)

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    1. Typo alert: back them in the oven should read BAKE them in the oven

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    2. Anything cooked with bacon is better. :) I haven't draped Brussels sprouts with bacon, so I can't tell you how this would be. However, I can only imagine that it would be delicious (see sentence #1).

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  3. I'll let you in on a secret - once when I was little Mom boiled the Brussels sprouts and they burnt just a bit. I am sure if I tried them now, B.S. wouldn't taste anything like what I remember that night, but I can't bring myself to do it!

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  4. Our daughter loves brussels sprouts. I have tried them everyday, but I still cannot eat them!

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  5. Just bought some fresh Brussels sprouts. Definitely going to try this. I've sautéed them with bacon and I think roasting them with bacon would work just as well.

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  6. Pitching in here in defense of Brussels sprouts - thank you, Donna for posting about my very favorite vegetable and my favorite way of preparing them, too! Letting them brown in a saute pan comes in a close second. Third - roasted then pureed in a creamy soup ... yum ...
    I think boiling totally ruins them and is what has given this poor veggie such a terrible reputation.
    Full disclosure: I am a Brussels sprout myself. I was born there. But, no, that does not make me biased!

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  7. You're a woman after my own heart! I *love* Roasted Brussels Sprouts! Yum! Made this in NY recently while with my daughters. One is vegetarian. :)

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