Need an easy, delicious and healthy side dish this holiday season? How about Fresh Brussels Sprouts with one of Cibaria International's quality olive oils?
This classic recipe is quick and simple to make, easy to customize with your favorite seasonings, and always delicious.
ROASTED BRUSSELS SPROUTS INGREDIENTS:
To make basic oven roasted Brussels sprouts, you will need:
- Fresh Brussels sprouts: In general, the smaller they are, the sweeter they will be. The larger, the more they will taste like cabbage.
- Olive oil
- Sea salt and freshly-cracked black pepper: Use these liberally for seasoning!
Other seasoning ideas:
- Citrus: Fresh citrus juice (i.e. lemon, lime, orange) and/or grated citrus peel always kicks it up a notch.
- Balsamic Glaze: We are huge fans of a thick glaze for balsamic Brussels sprouts, obviously!
- Fresh Herbs: Any number of fresh herbs would be delicious mixed in, such as chopped rosemary, sage, cilantro, parsley, basil, thyme, or oregano.
- Cheese: Grated Parmesan is always a winner with baked Brussels sprouts. Or feel free to sprinkle on some crumbled soft cheeses; we recommend goat, feta, or blue cheese.
HOW TO CUT BRUSSELS SPROUTS:
While your oven is pre-heating, give those sprouts a good rinse, and then pat them dry with a clean kitchen towel. Pluck off and discard any outer leaves that are looking a little wilted. Trim off the tough ends and cut each sprout in half lengthwise, being sure to save any of the leaves that fall off.
HOW TO ROAST BRUSSELS SPROUTS:
To make oven roasted Brussels sprouts, simply:
- Toss with oil. You can either do this in a large mixing bowl or directly on the sheet pan itself — up to you.
- Arrange on the sheet pan. Spread the Brussels sprouts out in an even layer on your sheet pan.
- Season with salt and pepper. Sprinkle the Brussels sprouts liberally with salt and pepper, to taste.
- Give them a flip. Then go around and flip over each of the Brussels sprouts so that they are cut-side-down. If any of the leaves come loose, don’t worry — just nestle them in around the Brussels.
- Roast. Then pop them in the oven and cook until the Brussels sprouts are browned a bit on the top and bottom, and any of those loose leaves are nice and crispy.
- Season. Remove from the oven, and give them a final taste-test. If they still need more salt and pepper, sprinkle a bit more on. Then serve warm and enjoy!
Happy holidays from all of us at Cibaria International.