plant-based kitchen essentials: oven-roasted brussels sprouts.

photo 4Brussels Sprouts are in season. Hallelujah.

I can remember detesting these with a fiery passion as a child. Only when they were coated in a good 1/2" of butter and brown sugar would I even consider eating them, and even then it was stretch.

At some point in my plant-based eating transformation, I discovered that these little baby cabbages are not only super flavorful, but also filling (and versatile)! I now find myself gravitating towards them on menus [which words do that for you? 'peanut', 'miso', and 'grilled' are also big buzz words for me].

Brussels sprouts are off the charts in terms of Vitamin K and Vitamin C content, both of which are great immune-boosters. Isn't it delightful that nature gives us a beautiful crop of nutrient-rich veggies right as the seasons are changing and the cold and flu bugs are starting to go around? Thanks, nature!

In the spirit of sharing more easy ways to work these goodies into the regular home cooking rotation, I wanted to share the three simple steps to making awesome oven-roasted Brussels sprouts at home. Bonus: they taste even better than the ones in the NYC delis -- truly! 

They're not time-intensive nor very complicated, and you can get a whole bunch done in the kitchen (or outside the kitchen) while they bake. Make a batch and use them as a side dish, in salads, or on quinoa throughout the week. Heck, eat them while you watch a movie instead of chips or popcorn. They're that good. 

Onwards!

photo 1

Soak your sprouts for at least 20 minutes in cold water with a splash or lemon or a splash of salt. Particularly if you're getting them from the farmers' market, you want to make sure any little bugs that have made a home inside the leaves are flushed out (unless you like eating bugs, then by all means, go for it).

Preheat the oven to 400F.

Next, you'll want to slice off the hard little knob on the bottom of each sprout and remove any withered or discolored outer leaves.

photo 2

Slice your sprouts in half and spread on a baking tray.

photo 3
Add 1/4 cup olive oil and about 2 tbsp balsamic vinegar to the sprouts; stir to coat as evenly as you can.

Then, you'll toss them into the oven and bake for about 40 minutes. Check on them once or twice to ensure they're not burning, but don't be afraid to let them turn dark brown.

(The texture is silly good!)

photo 4
Remove from the oven when they look like this.

photo 5
This picture is a little fuzzy (probably because I was really hungry and REALLY stoked about how good they looked). I served these over quinoa with tahini, turmeric, a sprinkle of pink salt, crushed hazelnuts, and a little hummus.

Enjoy!

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4 comments on “plant-based kitchen essentials: oven-roasted brussels sprouts.
  1. Roasting is definitely my favorite way to prepare Brussels sprouts–so tasty! These look perfect. :)

    • amyheight says:

      I love that we are both on a Brussels sprouts kick at the same time. They are quite possible the best veggie ever (I spend a lot of time apologizing to them for our previous tumultuous relationship). How have you been doing yours this week? #FARMERSMARKET !! :)

  2. Lauren Freed says:

    Holy Moly these are delicious!!! Thanks for the awesome recipe Amy!

    • amyheight says:

      Yay! I’m so glad! Isn’t it ridiculous how easy they are to make? I could eat them at every meal. They’re extra-dangerous when paired with hummus. Enjoy!!!

3 Pings/Trackbacks for "plant-based kitchen essentials: oven-roasted brussels sprouts."
  1. […] Here are the sprouts (delicious and simple, as always) based on this recipe.  […]

  2. […] roasting Brussels sprouts is my favorite way to have them – everything is better softened with a little oil and a […]

  3. […] Recipe: Best Ever Roasted Brussels Sprouts […]

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