A Different Type of Cabbage…Garlic and Chili Roasted Brussel Sprouts
The cabbage and I have not been friends for. Particularly the little ones. 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. 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! I’ll give these weird little suckers a taste.” And I did…and they were fantastic! How could I have been avoiding them all these years! They were delectable!
I came home right away and starting making them all on my own. 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. 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.
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! 🙂 thank you for sharing the Recipe! I am definitely Pinning this! 🙂
Dini I love them too!!! Gotta mess around with them a bit in salads 🙂
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 🙂 So glad you have found my site…and thrilled to have you on here!