Last night I defrosted frozen pork tenderloin which I made earlier this month, so today I needed roasted brussels sprouts to eat with the remaining tenderloin and peach chutney. When I cut the sprouts in half, some of the leaves fall off the head. These leaves roast dark and become very crunchy and significantly improve the flavor overall.
Brussels sprouts are small, leafy green vegetables that look like miniature cabbages, named after Brussels, Belgium, where they were first cultivated. They are a type of cruciferous vegetable, related to broccoli and kale, and are rich in vitamins C and K, fiber, and antioxidants, offering benefits for immune, bone, and blood health. When cooked properly (roasted, sautéed, or steamed), they develop a nutty sweetness, but overcooking can intensify bitterness.
Equipment:
Roasted Brussels Sprouts
A perfect side dish for chicken, beef, pork or fish.
Ingredients
Instructions
- Preheat oven to 400 degrees. Trim brussels sprouts and cut in half. In a bowl, toss brussels sprouts with olive oil, salt and pepper. Spread brussels sprouts on a parchment lined baking sheet. Bake for 25 minutes. Remove from oven and serve.