Serving size- 4 as a side dish, 2 as an entrée. Cool time- 45 minutes.
Brussels sprouts get a bad rap. They are notorious for many kids and adults alike having utter disdain for them. Have no fear! These roasted Brussels sprouts are delicious, nutritious, and easy! They melt in your mouth, have caramelized outer edges, and a little crunch at first bite. I’m willing to bet these little bites of goodness will convert any Brussels sprouts hater.
Roasted Brussels Sprouts Ingredients:
20 small to medium size, fresh, Brussels sprouts (from your Growing Dome if you have them, not frozen)
4 cloves garlic
2 tbsp pine nuts
1 tsp onion powder
2 tbsp extra virgin olive oil
¼ tsp fresh ground pepper
¼ tsp smoked paprika
¼ tsp Himalayan pink salt (preferred, but you can use regular salt)
Roasted Brussels Sprouts Glaze:
2 tbsp balsamic vinegar
2 tsp agave nectar or honey
***salt and pepper to taste
The Perfect Size Brussels Sprout is key!
One of the keys to delicious Brussels sprouts is in the first step: choosing them. That being said, you want to go to the produce section at your local grocery store and handpick your Brussels sprouts or get them from your garden or dome. Look for smaller Brussels sprouts that are compact, are not starting to open, and have bright green leaves. Don’t pick any with yellow or brown leaves.
The smaller Brussels sprouts have a sweeter flavor and you also want them to be uniform in size so they cook evenly.
The next thing that you want to do is chop and clean your Brussels sprouts. First, cut off the stem. Be careful not to cut off too much, or the Brussels sprouts will fall apart. Then cut it in half lengthwise. Discard any damaged or discolored outer leaves. I prep my Brussels sprouts and then I wash them and put them on a paper towel to dry. While that is being done you can preheat your oven to 400°. Combine Brussels sprouts in a large mixing bowl with seasonings, oil, pine nuts, and chopped garlic.
Cook the Brussels sprouts. Lay each Brussels sprout flat side down on a tin foil or lined baking sheet, make sure that your Brussels sprouts are laying flat and spread out enough so they are not touching or barely touching. Depending on how many you’re making you may need two sheets. Roast for 18-22 minutes until golden brown.
In a small bowl combine your balsamic vinegar agave and pepper. Set aside.
Remove the Brussels sprouts from your oven and place them in a large serving dish. Use a pastry brush and or spoon to stir and coat the Brussels sprouts with the balsamic vinegar and agave glaze. Add salt and pepper to taste and serve.
Check out some of our other Dome Grown recipes.
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