Brussels sprouts, how do we love thee? Let’s count the many, many ways.
Like broccoli and cabbage, the little green gems are cruciferous vegetables. And veggies in this family are known for their association with reduced risk of some cancers, like breast and prostate.
They’re also an incredible source of folate, potassium, B vitamins, manganese, and many other nutrients.
They’re also crunchy and taste amazing with warming fall and winter flavors and dishes. As soon as the weather starts getting cold, it’s time to eat them every which way (except for steamed into mush): roasted, sauteed, and shaved into salads.
This easy recipe is one of the simplest ways to cook them. Make it part of your regular repertoire and maybe even your holiday menus.
INGREDIENTS
- 1 pound brussels sprouts
- 3 – 4 shallots
- 1 tablespoon olive oil
- to taste sea salt
- to taste freshly ground black pepper
DIRECTIONS
- Preheat oven to 375°F.
- Trim the stem ends of the Brussels sprout, pull off any yellow outer leaves, and cut them in half, lengthwise.
- Peel shallots and quarter. Then toss Brussels sprouts and shallots in a large bowl with oil.
- Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 40 to 45 minutes. Toss the pan half way through.
- Season with salt and pepper to taste.
WHY WE LOVE THIS RECIPE
It’s one of the fastest, simplest ways to turn Brussels sprouts into a delicious side dish. The addition of shallots give it just the smallest extra, flavorful boost.
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