Brussel Sprouts – Three Ways

Serves 4

By Vega on December 17, 2013 , categorized in Dinner

If childhood memories of soggy, steamed Brussels sprouts have traumatized you from eating them as an adult, we double dare you to give this recipe a try. Roasting the sprouts creates a crisp exterior, while the inside turns creamy and delicious. Enjoy!

Ingredients

  • Maple and Cayenne
  • 1 1/2 pounds Brussel sprouts
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp maple syrup
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp of sea salt
  • Rosemary and Rock Salt
  • 1 1/2 pounds Brussel sprouts
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp fresh rosemary – chopped
  • 1/2 tsp coarse sea salt
  • Balsamic and Cracked Pepper
  • 1 1/2 pounds Brussel sprouts
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • Fresh ground pepper
  • 1/2 tsp coarse sea salt

Preparation

  1. Pre-heat oven to 400°F

  2. Wash and trim the Brussel sprouts

  3. Coat the Brussel sprouts in olive oil and desired seasonings

  4. Spread the sprouts on a sheet pan and roast for 35 to 40 minutes, shaking the pan every 15 minutes or so to ensure the sprouts are browned evenly

  5. Serve immediately

Vega

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