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Roasted Brussels Sprouts

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Best Family Vegetarian Recipes: Roasted Brussels Sprouts

Once you've tried these Roasted Brussels Sprouts, you'll realised that, not only are they nutritious, but they're also delicious! These little bundles of leafy greens come from the same family as broccoli, cabbage and kale - they even look like mini cabbages! The Brussels sprout gets its name from the Belgian capital, probably because it is a popular food there, although it is native to the Mediterranean region.

And whilst they are popular to eat on Christmas Day, Brussels sprouts are definitely not just for Christmas, as their season runs from early Autumn through to early Spring. There are many preparation methods for Brussels sprouts, but the key is not to over cook them, as they then develop a strong flavour, which puts many people off.

My personal preferred preparation is roasted Brussels sprouts, and they are easy, hands off and full of flavour. The outsides become crispy from roasting, whilst the insides are soft and delicately sweet from caramelisation. I make them quite simply with just a bit of salt and oil, which allows you to experience the full flavour of the sprouts. I'd probably also add some chilli flakes to them, if I weren't serving them to children!

Here's what you'll need to make these Roasted Brussels Sprouts:
(Click here to jump straight to the recipe)

500g Brussels sprouts
3 Tbsp light olive oil
1/8 - 1/4 tsp sea salt, adjust to taste

And here's what you'll need to do:

  • Preheat the oven to 220C / 200C Fan.
  • If your sprouts came on the stalk, use a small paring knife to first cut them off, then thoroughly rinse and drain the sprouts.
  • Remove any damaged outer leaves, trim off the excess stalk, and slice in half.
  • Place the sprouts in a large roasting tin, and toss with the salt and olive oil until all the sprouts are well coated.
  • Arrange the sprouts in a single layer, leaving a bit of space around each half, if you can. You could also turn each one cut side down, so the flats of the sprouts get nicely browned.
  • Roast in the preheated oven on the middle rack for 15-20 minutes or until the outer leaves start to brown.
  • If your Brussels sprouts are very large, you may need to roast them for an additional 5 minutes or so; likewise if you're using smaller sprouts, the required roasting time will be less.
  • Cool for a few minutes, then transfer to a serving dish and serve warm.
Best Family Vegetarian Recipes: Roasted Brussels Sprouts
Best Family Vegetarian Recipes: Roasted Brussels Sprouts

 

Roasted Brussels Sprouts

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Best Family Vegetarian Recipes: Roasted Brussels Sprouts

Roasted Brussels sprouts are so tasty that you may find yourself making them for more than just the Christmas meal.

Prep Time: 15 minutes
Cook time: 15-20 minutes
Serves: 4
Course: Vegetable, Side
Cuisine: Modern European
Tags: Leafy Green, Side Dish

Ingredients

500g Brussels sprouts
3 Tbsp light olive oil
1/8 - 1/4 tsp sea salt, adjust to taste

Method

  1. Preheat the oven to 220C / 200C Fan.
  2. If your sprouts came on the stalk, use a small paring knife to first cut them off, then thoroughly rinse and drain the sprouts.
  3. Remove any damaged outer leaves, trim off the excess stalk, and slice in half.
  4. Place the sprouts in a large roasting tin, and toss with the salt and olive oil until all the sprouts are well coated.
  5. Arrange the sprouts in a single layer, leaving a bit of space around each half, if you can. You could also turn each one cut side down, so the flats of the sprouts get nicely browned.
  6. Roast in the preheated oven on the middle rack for 15-20 minutes or until the outer leaves start to brown.
  7. If your Brussels sprouts are very large, you may need to roast them for an additional 5 minutes or so; likewise if you're using smaller sprouts, the required roasting time will be less.
  8. Cool for a few minutes, then transfer to a serving dish and serve warm.

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