Over winter break, home cooked meals were the one thing, besides family, that I looked forward to reuniting with. My mom has been making this roasted brussels sprouts recipe for years now, and it was my favorite even before I was a vegetarian.
As a kid I hated the smelly mini cabbages, but who didn’t? Thankfully as we grow, our taste buds change. This recipe should be enjoyed all year round, especially during winter. I would even encourage those who still don’t like brussels sprouts to try it. Add some agave and roast the hell out of the veggies — you’ll be surprised at the flavor!
Jacqui’s Roasted Brussels Sprouts
Ingredients
Instructions
If you’re using whole brussels sprouts, cut into strips or shred in a food processor. I bought pre-shredded.
Using your hands, toss the shredded sprouts in large, shallow container with 1/2 cup agave, 3/4 cup olive oil, 1 1/4 teaspoon ground sea salt (more or less to taste), and 1 teaspoon ground black pepper.
Transfer to two baking sheets lined with parchment, aluminum foil, or a Silpat mat.
Bake at 400° for 20 minutes. Brussel sprouts should have begun to caramelize.
Toss to ensure even heating. Continue to bake until thoroughly caramelized, about 15 to 20 more minutes.
This recipe will make you feel at home wherever you are. Pop these in the oven; sit, back, relax and convince that one friend that brussels sprouts are worth another try. Taste buds change, and people do too. After they try these addicting sprouts, of course.