Easy Roasted Brussels Sprouts
You know those crispy Brussels that you get at a restaurant that you wish you could make at home? Well, now you can make them at home, and they’re healthy to boot and take under 30 minutes to roast up to perfection. If you have Brussels haters in your house, then give this method a try and I bet you they will be converted to Brussels lovers!
These Brussels are charred, crispy and caramelized on the outside, and soft with a bit of resistance (not mushy) on the inside.
This is a perfect and healthy side dish for the fall and winter months. Between these sprouts and my 8-minute roasted broccoli, I’m all set for easy weeknight healthy side-dishes. I use virgin coconut oil in this recipe, as it’s a better oil to use at higher heat temps, and gives these sprouts a touch of sweetness, perfect for the kiddos. You can use olive oil here as well, and add a splash of freshly squeezed lemon juice after roasting, along with some parmesan to add a kick of flavor.
easy roasted Brussels sprouts:
serves 4 as a side-dish
pan needed: 12-inch cast iron skillet
- 1 to 1 1/2 pounds Brussels sprouts
- 1 tablespoon extra-virgin coconut oil, melted, or olive oil
- big pinch or two coarse Celtic sea salt
- freshly ground pepper to taste
Wash and trim the bottoms of sprouts. Slice sprouts in half from stem to top. Put cut sprouts and those extra leaves that fall off into a large bowl.
To melt the coconut oil, just put it in a small glass bowl and microwave it for 25-30 seconds.
Pour melted coconut oil over the sprouts, add the salt and pepper and toss it all together.
Place an oven rack a few inches below your broiler, and turn on your broiler.
Toss the sprouts into the skillet and set the skillet under the broiler. Keep an eye on them and toss occasionally until browned and crisp.
I love serving these up in the fall alongside one of my favorite fall burgers, buffalo apple burgers with sage-jalapeno pesto.
We also love pairing these with my weeknight bolognese.
As well as my weeknight meat lovers bolognese.
Love quick and easy side-dishes? Then try my 8-minute roasted broccoli. It’s kid and adult approved!
We love these roasted red peppers. They roast up in 15 minutes and are super addicting.
These sautéed green beans and shallots are the bomb! I blanch the beans ahead of time and then it only takes 10 minutes to sauté the shallots and warm the beans. Great side to serve for a dinner party or the holidays.