Growing up I never understood the hate that brussels sprouts got. It wasn’t until adulthood that I realized that most people don’t have a mom with a fabulous brussels sprouts recipe (lucky me!).
Are you looking to become that mom with a fabulous ability to get green vegetables into your kids? (Or are you simply looking for the tastiest possible sprouts?)
The key is to roast, not boil, your brussels sprouts. This transformational rule applies to other kid-disapproved cruciferous vegetables, like broccoli and cauliflower, as well. Boiling leaves these veggies soft and doesn’t do much to mask their naturally green (bitter) flavor.
Meanwhile, roasting these vegetables gives them a crunch and a light caramelization, which adds smoky sweetness. It’s also easier to infuse roasted vegetables with garlic, nut, or spice flavors (which I love to do, and have included in this recipe).
Of all the cruciferous vegetables, brussels sprouts may be my favorite. While the outsides become crispy from roasting, the insides retain a bit of softness that I love to sink my teeth into. They’re also notably high in antioxidants, fiber, and vitamin K, which improves circulation.
This recipe prepares brussels sprouts with garlic and pine nuts, and all the flavors interact to create a dish that is easy enough for a weeknight but sublime enough for Christmas dinner (it’s a regular at ours). Chop the garlic cloves into large chunks, or even leave them unchopped, so that they can roast with the sprouts without getting too crispy.
For best results, choose brussels sprouts that are firm and dense, and remove wilted or damaged outer leaves.
Give these roasted brussels sprouts a try, and let us know in the comments how your family likes them!
Roasted Brussels Sprouts with Garlic and Pine Nuts
1 1/2 lb Brussels Sprouts, trimmed and halved4-
4-5 Cloves Garlic, coarsely chopped
1 1/2 T Extra Virgin Olive Oil
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/3 c Pine Nuts
Parmesan or Nutritional Yeast, for garnish (optional)
Preheat oven to 400°F.
Halve or quarter brussels sprouts so that all are roughly the same size. Coarsely chop garlic. Toss vegetables in olive oil, salt and pepper and spread out on a baking sheet. Turn spouts so that the flat side is down.
Roast for 20-25 minutes.
Meanwhile, place the pine nuts in a heavy-bottomed pan with no oil and stir constantly over medium-low heat. When nuts are browned and aromatic, immediately remove from the pan.
Mix together brussels sprouts, garlic and pine nuts in a serving bowl. Top with parmesan or nutritional yeast, if so desired. Serve immediately.