In my house, we have been on a roasted brussels sprouts BENDER for over two months now. Every time my husband goes to the store, he picks up one or two spears of sprouts, much to the amazement of the other people in the produce section. “What do you do with those?” he gets asked on a regular basis. “Roast ’em! They’re delicious!” he replies enthusiastically, and then adds “This looks like about two days’ worth,” before walking away, leaving behind the surprised shopper who suddenly feels compelled to buy some sprouts of their own.
I know you’re probably thinking “brussels sprouts? eww!” but hear me out! You ever have a craving for french fries but can’t eat potatoes? Or hunger for something in the junk food category but want to make it more nutritious? Then you’ll love this savory treat!
There’s always been something about roasting vegetables that brings out the sweetness and makes them delicately tender. Which is a good thing when it comes to brussels sprouts because most people dislike them for their somewhat bitter taste, or how they get that wet and slimy on the outside but tough on the inside when steamed.
I’ll admit that I do like them most ways I’ve tried them, however, even some of the most appealing ways (sautéed with bacon, anyone?) often leave something to be desired, as a result of the limp, soggy sprouts.
Then I tried them roasted. And my life changed for the better.
When you roast sprouts, they sweeten on the inside, the outer leaves toast into crispy bits similar to potato chips, and they have a wonderful tenderness throughout, great on their own or served with a dip on the side. It’s hard to put a finger on what they taste like, but they remind me of roasting my own pumpkin seeds or when dipped, seem like a chicken nugget, but without the guilt and allergens processed foods contain.
I like to make about 20 sprouts per person I’m serving but I’m a sprouts addict, so that may be a bit much at first. Sprouts can be tough to digest initially, so it’s better to work up if you haven’t had any in a long time.
Roasted Brussels Sprouts with Dipping Sauce
2 lbs Brussels sprouts (or count out 10-15 per person)
2+ tbsp extra virgin olive oil
2-4 cloves of garlic, pressed or minced
2 tbsp mayonnaise per person
1/2 tbsp dijon mustard
1 small clove garlic, pressed or minced
Pre-heat oven to 400 degrees F.
Take a non-stick cookie sheet or line one with parchment, then pour 2 tbsp of olive oil so that it spreads around the cooking surface.
Rinse and trim the bottoms of your sprouts. Don’t toss the loose leaves! If you have bigger ones, you may want to cut them in half. Make sure they are patted dry before putting them on the cookie sheet.
Once on the sheet, roll them around with your hands so they are evenly coated with olive oil. If you need a little more, drizzle it on. Include the loose leaves, as long as they look good enough to eat. These loose leaves will turn into crunchy potato chip-like treats when roasted.
Add the pressed garlic, salt, and pepper, and roll the sprouts around again. Then place the sheet in the oven for 40 minutes, taking a peek at the 30 minute mark to stir them and ensure maximum browning.
Meanwhile, mix up mayo, mustard, and pressed garlic (to your tastes, a little goes a long way!) and portion out in dipping bowls. Put these in the refrigerator until the sprouts are done.
Serve with any protein you like – or on their own! I promise you’ll be back for more.
This recipe as-is contains no gluten, corn, nightshades, or shellfish. To make it friendly for people needing a low-acid diet, either omit the sauce or make your own mayonnaise without vinegar or lemon, and skip the mustard if it bothers you.