Are you ready to redeem your relationship with an unappealing vegetable? For a very long time, I had to say adios to one of my favorites. Brussels Sprouts. You may not share my love for these small mini-cabbages. My husband and son certainly don’t. So, for their sake, I stopped buying them at the store. But after a little re-thinking, I decided it was time to get reacquainted.
I followed 3 simple tips to see if there was room for brussels sprouts at our house again.
- Try again with fresh vegges:Â The best way to enjoy more texture and flavor is to start fresh. I realized I had always bought frozen brussels sprouts before, just like my mom always did. And that worked for me. But it didn’t for my family. So I bought a 3-pound bag of fresh brussels sprouts at the store.
- Try a different cooking method:Â My stand-by for eating them had always been steamed. So I decided: how about roasted? If there’s an unloved veggie in your life, and you’ve always eaten it boiled, you might try going raw, or try steaming, baking it, or roasting it.
- Use it with other veggies: Let’s face it. Some veggies just have a stronger flavor than others, making them hard to swallow. But when you combine them with other ingredients, they’re much easier to eat. So I decided to roast some garlic–lots of garlic in fact–along with the brussels sprouts. It turned out to be a real winning combo! In fact, my son liked the roasted garlic so much, he said we should make some more and throw it into a salad!
So, fresh brussels sprouts + roasting + combining them with lots of roasted garlic = a successful experiment. No turned up noses at this delicious veg any more!
It can really pay off to experiment sometimes.
Roasted Garlicky Brussels Sprouts
Roasted brussels sprouts and garlic mixed together in a tasty side dish.
Servings: 4 people
Ingredients
- 1 pound fresh brussels sprouts
- 5-6 cloves fresh garlic
- 2 tbsp vegetable broth
- 1 tsp garlic powder
- 1 tsp salt or herb salt
Instructions
- Preheat the oven to 450 degrees.
- Trim off end of individual brussels sprouts. Discard any discolored or dehydrated outer leaves. and cut each little sprout in half.
- Peel and roughly chop the garlic cloves.
- In a medium size bowl, mix brussels sprouts, garlic pieces, vegetables broth, garlic powder, and salt (I used a brand called Herbemare, a delicious herb salt which has half the sodium of regular table salt). Mix together until the brussels sprouts are well coated with the broth mix.
- Transfer the veggies onto a baking sheet lined with parchment paper or a silicone baking mat (I used the mat for mine).
- Bake uncovered for 30-35 minutes, stirring half way through the baking. The brussels sprouts should be fork-tender and a little black on the edges. The garlic pieces will be a medium colored brown and wonderfully crunchy.
- Serve immediately or keep them warm until serving.
Notes
Naturally gluten-free. Vegan with whole plant foods that love you back!
Summary
Recipe Name
Roasted Garlicky Brussels Sprouts
Author Name
New-Start HealthBites
Published On
Preparation Time
Cook Time
Total Time
