Four words you don’t often see together: mouth-watering Brussels sprouts.
I can see it now, you’re raising an eyebrow and giving me the stink eye because your “b.s.” detector is going off. In fact, you probably didn’t even click on this post!?
*sings* I’m all by myself.
Or, maybe you share my excitement for this misunderstood vegetable. There are many of you out there! I know this based on my Instagram comments recently. In fact, one of you said the photo made your “mouth water” which served as inspiration for this recipe title!
I loathed these green, leafy orbs most of my life until that one glorious day when I roasted the heck out of them with some good oil and sea salt. I forgot to set the timer and consequently “over-cooked” them a bit, but as I stood there over the pan popping them into my mouth, one by one, I realized I hit the jackpot. Browned, almost caramelized bottoms, crispy, blackened leaves, and a tender yet “meaty” texture. Yes, I just said meaty texture. For a veggie, that is.
I also converted Eric into a Brussels sprouts fanatic with this method, and I’m sort of regretting it.
“I never thought I’d see the day when I’d eat an entire pan of Brussels sprouts.”
(That is a direct quote from Eric recently. What have I done?)
In this post I’ll divulge my go-to method for roasting these misunderstood sprouts, and I’ll share my favourite ways to flavour them. They really are the perfect canvas for creating all different kinds of flavours depending on your mood.
The elephant in the room: Brussels sprouts are a bit of a pain to prep (ok, I won’t sugar coat it, they are my nemesis!), however I timed it and 2 pounds takes me 10 minutes to trim so it could be worse?). You can’t go wrong coercing a helper to cut the prep time in half. Or why not just designate the entire task to your favourite relative? wink, wink. muhauha.
The Brussels prepared below are lovely as is, but I encourage you to try all kinds of different spices, glazes, dips, sauces, etc. Here are a few of my favourite flavours:
A drizzle of pomegranate molasses or balsamic reduction with pomegranate arils (very festive!) – you can skip the Harissa here.
Garlic infused – try minced garlic cloves, garlic-infused oil, garlic salt
Teriyaki sauce – pairs well with sesame seeds
Barbecue sauce (I’ve been known to use BBQ sauce as a dip!)
Coconut curry sauce or your favourite curry powder
Sriracha or other hot sauce
Hummus (we’re loving roasted red pepper hummus with these lately)
Ground toasted nuts or seeds like pecans or sesame seeds. I want to try hemp hearts too.
I really had fun with this photoshoot; I hope you enjoy! I thought it would be fun to start adding “glow tips” to some photos. Let me know what you think!