My fave side dish. It’s salty, garlic-y, and just downright tasty. I think I could eat Brussels Sprouts every day of the week.
I tried growing some last year. Emphasis on tried… I failed. I planted them wayyyy too late for Zone 7. Going into this planting season with 2 under 2, I decided against a garden this year. Just isn’t my “season.” However, I’m basically living in the kitchen with a baby on my hip (okay, in a LilleBaby carrier) and a toddler splashing in the kitchen sink with every opportunity.
Setting the scene for you:
Everyone is screaming. Even you, internally. It’s 5pm, the kids are tired, you’re staring at the kitchen thinking, “again???” You open the fridge and there they sit. The easiest veggie to roast. You then pull the bag of brussel sprouts out of the fridge, preheat your oven to 400°, clean them up, and get to slicing.
I always cut off the ends and halve them. Unless they’re huge; then they get quartered. Spread them out on a baking pan, drizzle a generous amount of olive oil over top, and season with salt, pepper, and garlic powder. Cook for around 25 minutes. They’re crispy, savory, and (as advertised) easy peasy.
These are also a great base for bowls! Add them with some roasted sweet potatoes, rice, and whatever else your heart desires.
Easy Peasy Brussel Sprouts
What you’ll need:
- As many brussel sprouts as your heart desires (I usually roast two of the mesh bags)
- Olive oil
- Garlic Powder
- Preheat oven to 400°
- Cut off ends and halve the sprouts. Quarter them if they’re large.
- Drizzle generous amounts of olive oil, salt, pepper, and garlic powder on each sprout.
- Roast for around 25 minutes. They’ll look burned, but they’re not- this is a delicious caramelization going on. They’re perfectly crispy and fully cooked through.
- Savor your quick but delicious easy peasy brussel sprouts, and argue over who gets the last bite.
Interested in more cozy dinner recipes? Be sure to try my Mushroom and Wild Rice Soup!