If you love Roasted Brussel Sprouts, consider serving them along with Quinoa Rainbow Salad, creamy and delicious Potato Salad, roasted chicken leg, etc.
About Brussel Sprouts Recipe
Brussels sprouts are from the cruciferous vegetable family. They are a good source of iron, vitamins A and C, and are also low in carbs! My husband and I love trying out all new veggies here in the United States, and I still remember the first time getting Brussels Sprouts home and preparing a dish out of them. It was not cooked evenly, tasted bitter, and had an off-putting smell. Neither of us ever wanted to give it a shot again. The problem was not with the Brussels Sprouts. Plain and simple, I did not know how to cook them. I had simply steamed them, and added some salt and chile powder. We just hated the smell and the after-taste. After scrolling through several yummy and drool-worthy Brussels Sprouts recipes over the years, I finally got this vegetable again. This time it was a super hit. I just roasted them in a blend of olive oil and coconut oil, along with jalapenos, until they were caramelized, crisp, and tender. Finally, I sprinkled salt, pepper powder, and garlic powder. I made it slightly salty, like french fries. We totally loved it, and now that we know to cook them, we can’t stop eating them. I prepare them quite frequently as a side for dinner. The recipe below is super easy to make. Wash the sprouts in cold water and remove any outer leaves that have blemishes. Place the cut side down and roast first for about 12 to 15 minutes. This time may vary. You will have to brown the Brussels sprouts to enhance the flavor. As mentioned earlier, I have added coconut oil and olive oil. But you can add one of the oil or even use butter instead of coconut oil. Feel free to sprinkle some Parmesan cheese at the end if desired. Also, serve this dish immediately once it is done, and you will fall in love with this small cabbage-like green vegetable.
Ingredients for Roasted Brussels Sprouts
Brussel Sprouts - main star of the show. This cabbage-like veggie tastes so delicious when caramelized. Choose those that are firm and green. Remove the woody stems (if any) and peel off layers that have blemishes. Chop them into halves and quarters so they are all uniform. Olive oil and/or Coconut oil - Use either one of these or a combination of both in the recipe. Coconut oil can be substituted with butter for a nutty, rich flavor. Garlic powder - optional for flavor. Add freshly chopped garlic instead. Salt to taste. Black pepper powder and Jalapeno - for heat. Jalapeno is optional, and can be substituted with serrano peppers, green chilies, etc.
Refer to the recipe card for a complete list of ingredients and their exact amounts.
Step by Step Recipe
Step 1 - Heat oil in a pan/skillet on medium-high heat. Place the Brussels Sprouts cut side down, throw in chopped jalapenos, cover, and cook it without stirring for 10 to 15 minutes or till it is crisp and tender. Step 2 - Flip the sprouts and cook for additional 5 minutes. Sprinkle garlic powder, salt, and black pepper powder, and toss. Roasted Brussels Sprouts are now ready. Serve and enjoy.
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Recipe card
