Roasted Brussels Sprouts

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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!

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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.

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13 Responses to “Roasted Brussels Sprouts”

  1. So glad you liked it! I agree, shredding the brussels sprouts is the only hard part!

  2. I LOVE brussels sprouts, so I’m excited to see this recipe :)

  3. This looks fantastic! I think I might suggest it as a possible Thanksgiving side dish… mmm.

  4. OMG yum!!!! i looooooove brussels sprouts. i am so excited to eat them now that they are in season. we just got some at work and i got really excited! i love roasting them with olive oil & garlic. so good.

  5. I LOVE roasted brussels sprouts and you are totally right; the stray leaves are the BEST part ever! I told Cody that the next time we make b sprouts I’m going to pull ALL the leaves off and roast them that way – delicious!

  6. These sound great! I already blanched mine and they’re in the freezer. I wasn’t sure how to do the roasting part, but thanks to you it’ll be a cookie sheet with parchment. I’m also going to toss them with some garlic for sure. Right now they have a glaze of oilve oil and orange juice. I hope that freezes ok!

  7. Oh man, we love Brussels SO much!

  8. I had these Brussels sprouts and they were the best tasting Brussels Sprouts I’ve ever had in my life! I actually had everything suggested on the blog for Thanksgiving. It was the most delicious Thanksgiving I’ve ever ever had. Full of new tastes for my palette and that’s hard to do at 36 years old! Thank goodness for your BLOG! I’ve been telling everyone to make these things and order your treats.

  9. Dewanda Smith Johnson 05. Feb, 2010 at 2:48 pm

    I have recently fallen in love with brussels again so I am so excited about this!!!

  10. Brussels sprouts are my favorite veggie and, strangely, one that I can often get non-veggie eaters to try and enjoy. This looks like a great recipe. Can’t wait to try it.

  11. Hi, MacKenzie! I hope you like the recipe if you get a chance to try it, and let me know if you have any other good brussels recipes – I’m always on the lookout.

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