Most people have memories of their mothers forcing Brussel sprouts down their gullets as children. At least, that is what TV would have me believe. I, unfortunately, don’t have such memories. Brussel sprouts were not introduced into my diet until later in my childhood. To be exact, I was at a friend’s house and I was 16 years old.
My method of choice for cooking Brussel sprouts is roasting them, typically, between 375 and 400 degrees for roughly 30-40 minutes. My husband won’t eat them (more for me), but doesn’t seem to mind the smell of roasted brussels. Steamed or microwaved brussels, on the other hand, are the genesis of fart jokes for the remainder of the night.
I trim the cute little bottoms off and cut them in half. I also peel off any of the top leaves that look like they are falling off willingly. I toss them in one of my glass baking dishes and drizzle olive oil over them. I then toss them with seasoning before roasting. I save the balsamic vinegar until the end. Have you ever tried cleaning balsamic vinegar out of a dish after it’s been baked on to the pan? PITA. I won’t do that anymore, as there isn’t any difference in taste whether the brussels have been cooked in the vinegar or tossed in it afterward. I also save the juice until afterward; no reason there. I’m just forgetful.
If you don’t like rosemary, try increasing the garlic and adding a bit more salt and some butter. My kids love them that way. Also, if you can’t get over the texture of the whole rosemary, try a ground version instead.
If you want to try some other sides to offset these sprouts check out the recipes below.
Brussel Sprouts with Rosemary and Shallots
- 1 tsp coarse salt
- 1 tsp garlic powder
- 1 tsp rosemary
- 2 tbsp balsamic vinegar
- 2 tbsp lemon or orange juice
- 3 tbsp olive oil
- 1 lb fresh brussel sprouts trimmed and halved
Preheat oven to a temperature of 375 degrees.
Wash, trim and cut your Brussel sprouts in half.
In a medium baking dish, place the Brussels and drizzle with olive oil.
Sprinkle the garlic powder, rosemary, and coarse salt into the baking dish and toss until the Brussel sprouts are well coated.
Place in the 375-degree oven for 30-40 minutes.
Remove from the oven and sprinkle balsamic vinegar and the citrus juice to coat. Serve warm.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.