So good you will want to eat them straight from your baking sheet!
Corn-free / Dairy-free / Egg-free / Gluten-free / Nut-free / Oral Allergy Syndrome Safe / Peanut-free / Soy-free / VeganJump to Recipe
THE STORY BEHIND THIS RECIPE
Brussels Sprouts have never really been my thing.
In fact, I truly disliked Brussels Sprouts for the longest time until, back in 2012, when some friends ordered a side of roasted Brussels sprouts and other weird appetizers at Happy Hour…
At the time, I could only picture Brussels sprouts like the ones they served back home… steamed, soft, greenish, and frankly unappetizing. With that image in mind, I could not possibly begin to understand why my friends were excited about sharing these veggies with a round of Cosmopolitans (say WHAAAT?!). And since I was the last person to have joined this group of friends and everyone else seemed very enthusiastic, I did not dare say that I did not like Brussels sprouts…
Although there are no pictures of that Happy Hour, I can only imagine the expression of disgust on my face as I watched our waiter approach the table with the dishes we had just ordered. To my surprise, the Brussels sprouts that were placed in the center of our table were completely different from the ones I was used to. They had been cut in half, were much darker, crispy, and sprinkled with Parmesan cheese… and as I heard yet another “OMG you HAVE to try them! They are amazing!”, I reluctantly grabbed my fork and took a half sprout with as much Parmesan as possible to try to cover the taste I disliked so much…
One half quickly turned into an entire one, then a second, a third, and we ended up ordering another round of Cosmos and Brussels sprouts!
After that night, I decided I would give it a try at home, and as it turned out, it was really easy. Brussels sprouts take about 5 minutes to prepare and then, they just go in the oven while you get back to your other activities.
The ones I made last Tuesday turned out so good—perfectly tender on the inside and crispy on the outside—that we ate them straight from the baking sheet.
However, if you are still not convinced about why you should give Brussels sprouts a chance, let me tell you…
THE HEALTH BENEFITS OF THIS RECIPE
Brussels sprouts are great if you are on a diet or just mindful of your calorie count. They are low in calories and fat, but high in fiber, vitamins, minerals, and antioxidants, so very nutritious.
As they are rich in vitamin K, they contribute to better bone health. They are also high in vitamin C, which supports your immune system, and contain a good amount of fiber, an essential factor for gut health. In addition, they contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus.
A FEW TIPS FOR THIS RECIPE
Brussels sprouts come in different sizes (not colors).
I tend to buy the ones that are smaller (small to medium) and stay away from the larger ones that require longer cooking and might not get as tender on the inside. To give you an idea: small Brussels sprouts would be close to the width of your thumb knuckle and a little over 1 inch long, while large ones can reach the size of a small chicken egg. I always shoot for the middle.
Herbes de Provence
I grew up in a French home, so Herbes de Provence tend to be my go-to aromatics, especially when grilling or roasting. For this recipe, I have been using Morton and Bassett‘s Herbs from Provence with Lavender. It is a slight twist to the original blend, and since we have a bit of an obsession for lavender at home, I decided to give these herbs a try and was not disappointed. Not only do they give a great flavor to your dish, but they also make it smell fantastic. If lavender is not an herb that you particularly like, stick to the traditional Herbes de Provence blend that you can find at your local supermarket.
Keep it crispy
I use a little bit more oil than usual for extra crisp, but you can absolutely reduce it to keep your meal healthier.
Your Brussels sprouts will lose their crisp if you try to keep them warm by covering them once they are out of the oven, as a lid or foil paper will trap all the moisture. So my advice is to start roasting them 40 minutes before serving lunch/dinner, so that you get to enjoy them when they taste best.
Not ready yet?
Finally, if you are not a fan of Brussels sprouts yet, but would still like to give them a try, incorporate them into my Roasted Veggie Salad to train your palate little by little. I would suggest to remove the eggplant and the bell pepper, and use 1 lb. of Brussels sprouts instead. Once, you have acquired that taste, try this Roasted Brussels Sprouts recipe. The sprouts can then be easily added to stir-fry, pasta, or any dish whether vegan or not.
Roasted Brussels Sprouts
- 3 tbsp olive oil
- 2 tbsp herbes de Provence with lavender
- 1.5 lb Brussels Sprouts fresh
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- Preheat your oven at 400F (200C).
- Meanwhile, use a strainer to wash the Brussels sprouts.
- Cut off their bottom stem and remove the first 2 outer leaves if damaged.
- Cut each sprout in half. Some leaves will fall off, but keep them. They will become extra crispy when roasting and a fun addition to the more tender halves.
- Put the Brussels sprouts and the loose leaves in a large bowl.
- Add the oil, Herbes de Provence, salt, and pepper, and mix well to coat the sprouts evenly.
- Spread the Brussels sprout halves cut-side down on a baking sheet. As for the loose leaves, it does not matter how you place them on the baking sheet.
- Bake for 35 to 40 minutes until fully brown (even dark brown) and crispy.
- Serve immediately.