Recipe Collection: Roasted Brussels Sprouts |
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Recipe Collection: Roasted Brussels Sprouts

admin February 2, 2012

Written by Kate Tietje and updated by Sarena-Rae Santos in November of 2023. 

Are you bored with the usual dinner vegetables?  I know we are.  That’s why I decided to try out these delicious roasted Brussels sprouts.

When we make this, we often use shaved Brussels sprouts. Unlike the Brussels sprouts I ate as a kid; these aren’t a yucky, overcooked, nasty mess.  Instead, they have a crisp outside, soft inside, and are tasty.  They’re a great side dish to just about anything. Try them out; you won’t regret it!

Roasted Brussels Sprouts

Ingredients:

  • 1 lb. Brussels sprouts
  • 2 tbsp lard or avocado oil
  • Sea salt and pepper to taste
  • 1 – 2 cloves crushed fresh garlic (optional)

Directions:

Step 1: Start with shaved Brussels sprouts or cut each sprout in half.

Step 2: Toss with fat and spices

Step 3: Transfer to a baking tray and bake at 350 for 15 – 20 minutes (maybe less for shaved, more for halved).

Step 4: Serve when the edges are browned.

Roasted Brussels Sprouts

Ingredients

  • 1 lb. brussels sprouts
  • 2 tbsp lard or avocado oil
  • Sea salt and pepper to taste
  • 1 - 2 cloves crushed fresh garlic optional

Instructions

  • Start with shaved Brussels sprouts or cut each sprout in half.
  • Toss with fat and spices
  • Transfer to a baking tray and bake at 350 for 15 - 20 minutes (maybe less for shaved, more for halved).
  • Serve when the edges are browned.

Do you enjoy Brussels sprouts?  What’s your favorite way to serve them?

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12 Comments

  1. Your recipe is pretty similar to our favorite way to eat brussel sprouts. Here is what we do:

    Sauteed Brussels Sprouts with Bacon

    6 ounces bacon, chopped
    1 lb brussels sprouts
    Salt and freshly ground pepper
    1 Tbsp. lemon juice
    1 Tbsp. thyme

    Put the bacon in a large skillet over medium high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, 5 to 10 minutes. Meanwhile, trim the hard edge of the stem from the Brussels sprouts, then cut them into quarters.

    Add the sprouts and 1/4 cup water to the pan with the bacon; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, until nearly tender, about 5 minutes.

    When the sprouts are ready, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5 to 10 minutes. Stir in the lemon juice and thyme and serve.

    Reply

  2. I LOVE Brussels Sprouts!!!! I’ve also slightly boiled them & then fried them in butter with some garlic. Unhealthy…YOU BET!!!! But they were SO good!!!!

    Reply

  3. Pour some Balsamic Vinegar on it as well, prior to roasting, and that adds a whole new dimension of flavor!

    Reply

  4. I do this stovetop in my cast iron skillet and they get nicely browned. I use coconut oil instead of the lard though. Great recipe!

    Reply

  5. I love mine crispy. If that interests you, roast them in a cast iron skillet. I promise you’ll never go back to a glass pan!

    Reply

  6. We boil ours until bright green, then drain and saute in butter and dijon mustard… delicious!!

    Reply

  7. Lard & Brussels Sprouts – NOTHING BETTER!

    Reply

  8. […] Dinner: Tilapia seasoned with Homemade Curry Powder, Roasted Brussel Sprouts […]

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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