If the only way you have prepared Brussels sprouts is boiling the frozen ones, we can’t wait for you to try this recipe! This is a simple, delicious way to enjoy fresh Brussels sprouts…on Thanksgiving, or any time! Roasting them brings out a sweet and nutty quality.
We recommend that you hand pick them, choosing the small to medium sized ones and making sure that they are firm and don’t have discolored leaves. Sometimes we find that Wegmans has small bags of organic ones that look fresh. Always check the expiration date to make sure you will use them before that date.
Roasted Brussels Sprouts
- 2 cups of Brussels sprouts, washed and dried; bottoms trimmed
- Extra Virgin Olive oil – about 2 TBSP
- Himalayan Pink Salt
- Freshly ground black pepper
- Preheat oven to 425 degrees; prepare a medium size baking sheet by lining it with parchment paper.
- Prepare the Brussels sprouts by cutting them in half lengthwise; if they are a little large, cut them into quarters. They will cook more evenly if they are all about the same size.
- Place the Brussels sprouts into a bowl, drizzle with the olive oil, salt and pepper. Toss to coat well. (add a little more oil if they seem dry)
- Pour out onto the baking sheet and roast in the preheated oven for about 20 minutes. They should be tender and caramelized.
That’s it! You can use this same process with other veggies, as well. Happy Thanksgiving!!
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CMGC, CNHP, DHP