Roasted Brussels sprouts are hands down one of my all-time favorite vegetables. I love them raw in crunchy salads. I love them steamed with a touch of butter. And I especially love roasted Brussels sprouts, cooked until dark brown in the oven with a touch of olive oil, salt, and pepper. They rank up there with these Crispy Balsamic Brussels Sprouts.
Usually, I double the recipe when I make these as a side so I have extras for lunches during the week. They made a great addition to sandwiches (Brussels sprout grilled cheese!), pita pizzas, omelets, veggie wraps, salads, quinoa bowls, and more. You can alter this recipe for different calorie counts – cut out the oil or use a cooking spray for an ultra-light version. If you prefer butter to oil, you can make substitute butter for the olive oil. The butter adds richness and makes them a killer side for family get-togethers or potlucks.
The other great thing about this dish if you’re anything like me, you’re always looking for new ways to add a little extra nutritional value to your fridge contents. Roasted Brussels sprouts really pack a punch, with great fiber content as well as vitamins K, C, and A. That means they’re great when you’re fighting off a cold and for general gut health. Baked Brussels sprouts even pack in some protein, although you’ll still need a protein element in your meal to feel full.
How to Pick Your Sprouts
So, you’re at the grocery store and there are so many options. With the dizzying number of choices in produce these days, how do you pick the best Brussels sprouts for dinner? It really depends on what you are making. If you’re the type of person who likes to make your own soup stock, you can grab Brussel sprouts on the stalk – those are usually available at farmer’s markets or co-ops. Slice the Brussels sprouts off, and freeze the stalk to use with celery, carrots, and chicken bones for a nutrient-dense soup stock.
If you buy your Brussel sprouts loose, reach for the ones that are bright green, dense, and firm. This means that the leaves are fresh and still clinging together tightly, which will produce the best texture when you roast them. If you like your veggies sweet, grab the teeny tiny Brussels sprouts – these are usually the sweetest, softest ones. As a general rule, Brussel sprouts are sweeter later in the season (like kale, they get sweeter and softer after the frost). I’m impatient, though. I snatch them up as soon as they’re available and add a little marinade to the roast to balance out that early-season bitterness.