Inside: These easy roasted brussels sprouts will please both adults and kids alike. Our girls can’t get enough of them. Who says brussels sprouts can’t be yummy?!
Recipe by Will and Erin Odom
So often we think that the switch to eating real, healthy food has to be hard.
Part of my mission for this blog is to take the overwhelm out of all aspects of homemaking–including cooking!
I don’t cook complicated and time-intensive meals. As the busy mom of three (almost four!) children, I just don’t have the margin in my life for that.
Instead, I stick to easy recipes with wholesome ingredients. I’ve found that these types of recipes can actually yield healthier results anyway.
Instead of baking a fancy vegetable casserole as a side dish, I most often opt for roasted or sautéed veggies.
Although fresh produce is always ideal, I’ll be honest in that I keep our freezer stocked with certain frozen vegetables year-round.
Frozen vegetables are usually picked and preserved at their prime, meaning they reserve much more nutritional value than their canned counterparts.
In addition, frozen veggies can shave some time off of food prep, as they’re usually already pre-washed and pre-cut.
One of our favorite frozen veggies to keep on hand year-round is brussels sprouts.
Would you believe I never even tried those nutrient-dense vegetable until I was an adult? I vaguely remember a Leave It to Beaver re-run where Beaver laments that his mother is making him at brussels sprouts (or maybe that was The Brady Bunch or The Andy Griffith Show?).
I was pleasantly surprised to realize how much I love brussels sprouts when I first tried them a few years ago, and Will was the same way.
Thankfully, our kids are growing up with them as the norm; they think they’re amazing!
Easy Roasted Brussels Sprouts
Ingredients
- Brussels Sprouts We like the Birds Eye brand.
- Olive Oil
- Seasonings
Instructions
- 1. Preheat oven to 350 degrees
- 2. Spread the brussel sprouts onto a sheet or dish
- 3. Drizzle olive oil over them
- 4. Season to taste (A favorite in our house - Redmond Real Salt Seasoning Salt)
- 5. Bake in the oven for 20 mins
- 6. If you prefer them a little crispier (like my hubby does), you can broil them for 5 minutes or until they reach desired crispiness.
Stephanie W.
Like you, I did not try brussels sprouts until I was an adult. Our CSA farmer gave us a frozen package, and we were pleasantly surprised! I pour out a package of frozen brussel sprouts into a pie dish and sprinkle them with sea salt, turmeric, and pepper. Then I put a few big globs of duck fat on them and put the dish into a 400 degree oven. I leave them in the oven for 20 minutes and then take them out to turn them/move them around before putting them back in for another 15 minutes. Roasted brussel sprouts really are so yummy! I think the duck fat gives the best flavor.
Meg VanderHart
Why just brussels sprouts? We cube sweet potatoes, beets, carrots, and other dense veggies (like the brussels sprouts) and roast them all together. Yum!!
Sada
Roast Brussel sprouts in the oven in high heat then drizzle with balsamic vinegar after they are done.
I love your blog!
Keelie Reason
I’ve only recently figured out how to cook brussel sprouts. I never liked them before, but I’m learning to enjoy them a lot. 😀
Mary
It might make the sprouts a little less healthy, but we always toss ours in some bacon fat before roasting them. And like your hubby, mine likes them on the crispy side. The nice thing is you can toss little flavor enhancers like garlic paste or chili flakes with almost no effort to give some variety!
Erin
Sounds delicious!
Erica
Do you let the brussel sprouts thaw before you roast them in the oven?