A Different Type of Cabbageā¦Garlic and Chili Roasted Brussel Sprouts
The cabbage and I have not been friends for. Ā Particularly the little ones. Ā Those little culprits always freaked me out.
But more recently, the mini cabbage, actually named a brussel sprout, has been popping up all over town, dressed in many different get-ups. Ā Roasted and garnished with bento flakes and Parmesan chunks, shredded finely and drizzled with lemony olive oils and grainy black pepper.
Having them thrown in my face all over town, I decided, “why not! Ā I’ll give these weird little suckers a taste.” Ā And I did…and they were fantastic! Ā How could I have been avoiding them all these years! Ā They were delectable!
I came home right away and starting making them all on my own. Ā It was quick, easy, healthy and most importantly delicious!
Roasted Brussel Sprouts Recipe
First make sure you wash them really well, they tend to have a lot of dirt on them.
Then slice the stem off and slice them in half lengthwise.
Preheat your oven to roast to 450-degrees. Ā Place them on a sheet pan and toss with olive oil, minced garlic, salt, pepper and red pepper flakes. Ā Use as much or as little red pepper flakes as you like.
Place into the oven for about 15-20 minutes or until a knife goes through smoothly.
Garlic and Pepper Roasted Brussel Sprouts
Ingredients
- 1 1/2 pounds Brussel sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic minced on a microplaner
- 1/4 tsp red pepper flakes (or more if you dare)
Instructions
- First make sure you wash them really well, they tend to have a lot of dirt on them.
- Then cut the stem off and slice them in half lengthwise.
- Preheat your oven to roast to 450-degrees. Place them on a sheet pan and toss with olive oil, minced garlic, salt, pepper and red pepper flakes. Use as much or as little red pepper flakes as you like.
- Place into the oven for about 15-20 minutes or until a knife goes through smoothly.
Wow that was strange. I just wrote an very long comment but after I
clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again.
Anyway, just wanted to say excellent blog!
Thank you!
I LOVE brussel sprouts!! I hated it when I was young, but my mother made me eat it! Now I can’t get enough of it, especially roasted!! These look amazing! š thank you for sharing the Recipe! I am definitely Pinning this! š
Dini I love them too!!! Gotta mess around with them a bit in salads š
Love that I’m finally finding the time to catch up with so many of your recipes!
Amanda
http://www.queenofthelandoftwigsnberries.com
Mila, I made these yesterday and they turned out amazing! Thank you for the recipe! I’m not a fan of anything green, so the fact that I actually ate them and then had some more speaks to how amazing your recipe is! Thank you!
Wow!!!! What an absolutely incredible compliment!!! Thank you so very much!!! I am not a fan of too much green either…but I will gobble these up as well š So glad you have found my site…and thrilled to have you on here!