Roasted Brussels Sprouts
I know that Brussels sprouts have a reputation for being disgusting, but when they’re cooked the right way, they’re actually really delicious. Any vegetable is pretty gross when overcooked, so if you’ve had a bad experience with Brussels sprouts, please give them another chance. If the fact that they taste great isn’t enough to convince you, how about this – they’re super simple to make but look and taste like they aren’t.
I made the Vegan with a Vengeance garlic roasted Brussels sprouts for Thanksgiving last year because I thought it would be nice to have a green vegetable on the table amidst all the casseroles and such. People who’d never had them or thought they hated them were pleasantly surprised by how good they were. They take on a kind of nutty quality when roasted, and the best parts are the stray leaves that get really crisp and toasted.
This year I was looking around at the site TasteSpotting, as I often do, and I found this recipe for shredded roasted sprouts. I tend to prefer really small sprouts, so the idea of shredding them into small pieces before roasting sounded perfect to me. These were so delicious, and couldn’t have been easier to make – unless, of course, I’d had a bag of pre-shredded sprouts!
I used about a pound and half of Brussels (before trimming), which seemed to be enough to serve 4-5. You can easily double or triple this for more people. I also used a bit more vinegar and oil, and rather than whisking them together in a separate bowl, I just poured them over the top and tossed everything together. (Mainly because I’m lazy and didn’t want to wash an extra bowl.) Other than that, the only other change I made to the recipe was omitting the Parmesan cheese. I have vegan Parmesan that I could have used, but I thought they were good as is and any more seasoning would have been too much.
I prefer to roast these on a foil or parchment lined baking pan, and I would recommend prepping these ahead of time, but not actually roasting them until you’re going to serve them. They don’t stay as crisp if you hold them over, and while you can reheat them, they really are best right out of the oven the first time.