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Ideas for Brussels Sprouts

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Replies

  • SJRangelo
    SJRangelo Posts: 3 Member
    So easy!
    1.5 lb brussel sprouts, trimmed and halved
    2 Tbs olive oil
    .33 cup parmesan cheese
    I tsp garlic powder
    .5 tsp salt
    .25 tsp pepper
    Heat oven to 425
    spray cookie sheet
    toss sprouts with everything else in a bowl
    spread on sheet
    roast for 16-20 minutes
  • owieprone
    owieprone Posts: 217 Member
    hmmm, I love SPROOTS! Interestingly you can boil them in your kettle too. I have roast sproots with fake tatties (radishes), garlic and honey and have them either alone as a small meal/snack or with a steak.

    note: not a typo, I'm Scottish.
  • Jthanmyfitnesspal
    Jthanmyfitnesspal Posts: 3,554 Member
    Chopped fairly fine they can he hidden in a vegetable stir fry for those that don't particularly like them. Good with leeks, celery, pepper, etc.
  • Jeeplet18
    Jeeplet18 Posts: 57 Member
    Jennliftsandspins wrote: »
    Halve, toss in olive oil, salt and pepper. Roast halved side down. Roast at 450° for 26 minutes.

    This 👆 It's how I cook mine too. Then i typically drizzle with a little balsalmic vinegar.
    I love brussle sprouts but i can understand how they can be an acquired taste. LOL
  • Bgosch69
    Bgosch69 Posts: 4 Member
    edited January 2021
    I made a brussels sprout salad for some friends who were on a keto diet. I shredded the brussels sprouts, very thinly, then added fresh lemon juice and olive oil. Added pecorino cheese, pine nuts and dried cranberries. I didn't think I was going to like it, but it was actually very delish!

    https://www.loveandlemons.com/shaved-brussels-sprout-salad/

    I asked anyone if they wanted the left over brussels sprouts, as I wasn't going to eat them, yuck. My friend said ohhh you should roast them! so she took some and roasted them with a little bit of olive oil drizzled over them. The leaves that fell off got brown and crispy and were actually very good.

    So ..I took a leap and bought some on my own. I took some with other veggies, and roasted them in a very hot oven, and drizzled with olive oil. Mixed with other veggies they were fantastic. I seasoned with salt and pepper and put some feta cheese over the top. Now, it's one of my go-to's and I actually DO like it. I've not tried with some of the suggested garlic, and others that people have mentioned, but I will. The veggies that I mixed in with them were: Mushrooms, green beans, carrots, peppers and whatever else I had on had, cauliflower, broccoli... Just make sure not to roast too long or they'll all get mushy, and I don't think mushy roasted veggies taste very good.

    Give it a try maybe you will like them!! :)
  • gigius72
    gigius72 Posts: 183 Member
    Slice them thin and throw a handful at the time in your salad. You will not even notice they are there.
    Actually cooking them enhance their flavor.
    I personally eat them any way you make them, but usually either I steam them and eat them with no dressing or cut them in small pieces and add them to salads.
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