We are on day 15 of quarantine and we are going through our pantry and produce crispers fairly quickly. Yesterday, I roasted some brussels sprouts I had been saving to serve with white basmanti rice. I love how crispy they turned out. The table was set up family style and everyone just dug in. I love that we’ve been sharing meals together more often now.
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When I prep my brussles sprouts, I like to cut them in half. They are easier to pick up with the fork and when tossing them on the baking tray, little stray leaves detach and those crisp up nicely. That’s the only way my son will eat them. He calls them “brussels sprouts chips”.
The roasting is pretty simple. It’s all about having the right oven temperature, time and amount of oil for coating.
Let’s try to keep our immune system at 100% during these hard times. Having fruits in vegetables in the house readily available is very important now more than ever. Make a rice bowl and top it with fresh or roasted veggies. You can also serve them as a side to healthy proteins as well.
If you have leftovers, store them in an airtight container and refrigerate. To keep them from getting soggy when reheated, roast them at 350° for 10 minutes. Good as new!
How to Roast Brussels Sprouts
Ingredients
2 pounds brussels sprouts, ends trimmed and halved
3 tablespoon olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon fresh cracked black pepper
Instructions
Preheat oven to 400° F.
Combine brussels sprouts, olive oil, sea salt and pepper in a large sealable plastic bag. Shake bag to coat sprouts completely.
Arrange brussels sprouts on a large baking sheet. Bake for 40 minutes, tossing at 20 minutes to roast evenly.
