I LOVE brussels sprouts. They are without a doubt my favorite food. This is so funny to me because I used to think they were disgusting. I never tasted them, but I had in my head I would hate them. Then I actually tasted them and realized they’re delicious. While steamed or boiled is fine, they’re best when they’re roasted. Whenever I see them in restaurants I always order them. Recently we’ve been making big batches on the weekends and I take a container to work as a lunch side dish every day. They’re so good I have to share our recipe. I hope you enjoy!
- Preheat oven to 400 degrees.
- Salt a large pot of water and bring to a boil. Add whole sprouts to the pot and boil for 5 minutes.
- Drain sprouts and rinse with cold water to stop the cooking.
- Allow sprouts to cool, and then cut each sprout in half.
- In a large mixing bowl, combine sprouts with the oil, garlic (using a garlic press), paprika, and salt and pepper.
- Mix thoroughly until sprouts are evenly coated.
- Transfer sprouts to a large cast iron cooking vessel (I used a dutch oven, but a deep casserole dish would work, too).
- Bake for 45-50 minutes, or until the sprouts are darkened and begin to get crispy around the edges.
I use this butter extra virgin olive oil I picked up at a local oil store and love it. It gives the brussels sprouts such a nice, buttery flavor.
50 minutes in the oven took the brussels sprouts from looking like this
to this! It’s so hard not to eat them all right out of the oven. I have to remind myself they need to last for a week.
But I still steal one or two while they cool. ;p
Questions of the Day: Do you like brussels sprouts? What’s your favorite way to cook them?