Far more than the perfect, crunchy addition to your Thanksgiving spread, roasted Brussel sprouts is a culinary journey so worth taking that it converts every skeptic into a full-fledged believer!
Living in the US was an experience (a good one), not the least of which was the epicurean delights it brought to my life. One of them was Brussel sprouts. The first time I tasted them was at a neighbor’s Thanksgiving dinner.
They’d roasted the miniature-cabbage look-alike with bacon, and one morsel was all it took to get me hooked. Since then, I make it a point to cook Brussel sprouts a few times each year, especially in winter when they are available fresh.
With Thanksgiving around the corner and Instagram throwing turkey and cranberry recipes with every other post, I thought why not share my take on the leafy vegetable.
A Roasted Brussel Sprout Recipe That Has You Coming Back for Seconds
The key to cooking the little brassicas is a full-on assault with no holds barred, by that I mean very high heat. When you bake them at the right temperature, the exterior caramelizes creating a wonderfully sweet and nutty flavor.
Plus, they are in season in winter, and you get those cute, small sprouts that are not bitter at all. FYI, bigger Brussel sprouts tend to have a harsher flavor.
The recipe is simple, quick and free of mess. Take halved Brussel sprouts, drizzle them with olive oil and then sprinkle salt and freshly ground pepper. Toss them together so that each sprout is completely coated in the dressing. I added a touch of garam masala for an extra kick, but you can either forego any additional seasoning or put any other you prefer.
Crank up the heat in the oven. Spread the sprouts in a thin, single layer and bake. Right before they are just-about-done, I quickly added Balsamic vinegar to the sprouts. When they come out of the oven, they are perfectly crispy because of the olive oil and you’ll love the flavor and texture Balsamic vinegar gives the dish.
To garnish, spread a few pomegranate seeds, and sea salt. I have one pot of thyme growing in one sunny corner of my kitchen, so I sprinkled a few leaves of it too.
Other Recipes for Brussel Sprouts
The green vegetable is packed with nutrients. It has enormous amounts of vitamin C which is lovely for boosting immunity. There is tons of vitamin K, necessary for bone health. Rich in fiber, its ideal for a healthy gut. Plus, Brussel sprouts have tiny amounts of iron, omega-3 fatty acids, vitamin B6, thiamine, magnesium, and potassium.
When a vegetable is overloaded with so many minerals and nutrients, you cook it six ways from Sunday. Thankfully, there are plenty of recipes for these tiny cabbages. Roasting them with oil, salt, and pepper is simply the easiest (and frankly the most delicious).
You can go the classic way and cook them with bacon.
Dress them up with a tangy lemon mustard vinaigrette.
Throw in some grated parmesan if you want some cheesy goodness.
Or use my recipe, then garnish with toasted nuts, seeds or even coconut (which I realize, as I pen the blog, I should have done!)
After all, who doesn’t love a delicious crunch?
Serve the Roasted Melody of Flavours With These Dishes
Roasted Brussel sprouts are healthy and take two ticks to make, but I adore them because they pair exceptionally well with so many different dishes. Here are some ideas to get you started:
When my family scrambles for a second portion, I know a recipe is a success. So, I dearly hope roasted Brussel sprouts go as well at your dining table!
Roasted Brussel Sprouts
- 400 gms Brussel Sprouts trimmed and halved
- 1.5 tbsp Extra virgin Olive oil
- 1 tsp Garam Masala
- Salt & Pepper to taste
- 1 tbsp Balsamic vinegar
- Pomegranate arils for garnish
- Fresh thyme for garnish
- Preheat your oven to 200C. Line a baking tray with parchment paper.
- Ina large bowl, toss the Brussel sprouts with olive oil, garam masala, salt and pepper.
- Spread in a single layer on your baking sheet. Bake for 20-25 minutes. Add the balsamic vinegar at the end of your baking time, about 5 minutes before you are ready to pull them out of the oven.
- Your Brussel sprouts should be golden, crisp from the outside and cooked through.
- Garnish with pomegranate arils and fresh thyme leaves. Serve warm immediately Enjoy!.