I’ve always liked Brussels sprouts’ packaging. Each sprout has its own neat package and is wrapped like a perfect gift. The taste is very similar to cabbage but the packaging is much more interesting. God was tapping his creative side when it came time to make Brussels sprouts.
We ate Brussels sprouts a lot in my family as I was growing up. I still love them today. They’re good boiled or steamed but I especially love them roasted.
Prepping Brussels sprouts for cooking takes a little time. Since each one has it own package, they have to be trimmed individually. It’s time well spent. Wash, trim off the stem end and all the outside leaves until you’ve removed any discolored leaves. Cut each sprout in half.
Roasted Brussels Sprouts
1 pound fresh Brussels sprouts, trimmed and halved
1 to 2 tablespoons olive oil
1 to 2 teaspoons 4-1-1 seasoning
Place trimmed sprouts on a baking sheet lined with aluminum foil and sprayed with non-stick spray. A reader told me about n0n-stick aluminum foil but I haven’t gotten any yet. Until then I will aluminum foil and spray everything.
Drizzle olive oil and sprinkle on seasoning. Toss to coat all the sprouts well.
Roast in a 400 degree oven, stirring occasionally, for 30 minutes or until the Brussels sprouts are nicely browned and tender. My preference is for a lot of browning. Brown means crispy.
Crispy is good.
Patti says
I’ve made boiled,fried but this looks and sounds the easiest. I like crispy..Going to make this week Thank You for recipe.
Jackie Garvin says
Patti,
I hope you like them cooked this way! Please let me know what you think. 🙂
Jean says
Hi Jackie
I have not been a big fan of Brussel sprouts mainly because they have not been cooked correctly.Either not cooked enough or cooked till they are mush. Bleech!
I have seen this done on Ina Garten and she says roasted ones are delish. I have been thinking about doing some as I am tired of many things so now I will!! They say they are sweeter when roasted. Hope you have had a splendid weekend!
Jackie Garvin says
Jean,
I especially like the texture that roasting gives them. The crispy parts are just delicious. Roasting does give them a different taste, too. Just try it and see what you think. 🙂
Mary says
Jackie – Love Brussels Sprouts – especially roasted! Can’t wait to try with your 4-1-1 seasoning! I usually use frozen from the grocery store – just easier!!! Thanks for the recipe.
Jackie Garvin says
Mary,
I use frozen Brussels sprouts when they’re not in season, too. I love the little tiny ones. I hope you enjoy, Mary! 🙂
Danny Taylor says
Oh do we love these little nuggets of green…I do them along with, small pieces of potatoes, carrots, onions, tomato’s, green beans, mushrooms, broccoli and some sweet peppers with the brussels sprouts being the heavy here to carry it through. I use a little extra dash of thyme, rosemary along with the Italian seasoning and olive oil…so, so good!!!! Thanks for the recipe!
Jackie Garvin says
Danny,
What a feast you described! Did you have Brussels sprouts growing up? I never knew anyone that grew them although they’re well suited to a Southern climate. 🙂
Beverly says
I love Brussels sprouts roasted. Thanks for the reminder. It just would not be Thanksgiving without Brussels sprouts.
Jackie Garvin says
Beverly,
I hope you have a happy, happy Thanksgiving! 🙂 Thanks so much for taking the time to read and comment. 🙂
Z.Grimm says
I’m such a huge fan of brussels sprouts but I can’t seem to ever find them in my area fresh, and when I do, the cost is ridiculous! I wish I could use them more often, as I’d love to experiment with more flavours on them.
Jackie Garvin says
Z. Grimm,
Are you able to get then frozen? They work well if you thaw them and then roast. 🙂