I was presented with about 12 pounds of brussel sprouts the other day of which, the majority went into the freezer, I shared a bit with friends and I roasted some for last night’s super. In fact, I must admit that roasting them is the only brussel sprout recipe that I like for this vegetable.
Brussel Sprout Recipe Your Gonna Love
I have developed a number of flavor variations for roasting brussel sprouts, but this recipe, for Seasoned Roasted Brussel Sprouts, is a very easy recipe to keep on hand for a last minute dish to pass, a quick side for your own dinner or even as a good side in an emergency, as you can roast the sprouts just as easily on a grill or in a grill pit if you wrap the veggies in foil. And the seasoning forms a nice crust on top of the sprout too!
You can come up with other brussel sprout recipes, but this recipe can be adjusted to your particular taste. I did not add any additional salt as the steak seasoning and optional hot sauce adds enough. If, however, you still find it too bland, salt can always be added later on the dinner plate by the diners. (I should also note that, due to the amount of time in the marinade, I find it best to use fresh brussel sprouts instead of frozen.)
This recipe serves 2, however, you will see that it is easily multiplied to feed more people.
So, without further adieu………
Seasoned Roasted Brussel Sprouts
What You Need:
- 12 raw brussel sprouts- cut in half lengthwise
- ¼ cup +1 T vegetable oil (or oil of your choice)
- 1 ½ – 2 T (more or less to taste) steak seasoning
- (I used Weber steak and chop)
- 1/2-1t (to taste) Parmesan cheese
- garlic powder and your choice of hot sauce to taste
- Place brussel sprouts in bowl and add all ingredients (but the 1T oil), IN ORDER.
- Using a spoon or your hand, mix well until the sprouts are nicely coated.
- Place in refrigerator to marinate for at least 2 hours (I usually do 4), tossing sprouts once an hour if possible.
- Broil in toaster oven or regular oven till browned and tender, but still firm. You don’t want mush.
- When broiling, first broil on lower rack, then when near done, place on upper rack to brown, if necessary.
- Remove from oven, place in serving bowl or on serving plate. Drizzle with the left over oil and a bit of balsamic vinegar.
OPTIONAL: You may also dress the brussel sprouts with a small dollop of honey mustard on each or toss in a bowl with crumbled feta.
Here’s a video by Clean & Delicious on how to roast brussel sprouts – clean eating recipe:
Do you have other brussel sprout recipes? Let us know in the comments section below.