Easy and delicious veggies that can be ready in under 30 minutes. You are going to want to give these a go any day of the week!
Roasted veggies are highly underrated in my opinion. If you had said I was going to have a post on roasted brussels sprouts 10 years ago or even 5 I would have laughed in your face. Honest! However in the last 1-2 years I have moved out of my comfort zone when it comes to food and let’s just say it has served me well.
Roasted brussels sprouts are amazing and smashing them just makes it more fun so I recommend doing that too!
Also, I can’t help but mention that my 6 year-old tried these and gave me the “Wow, these are awesome” look. I love that look by the way. I’m so impressed because it took me over 30 years to try brussels sprouts.
Don’t get too jealous because my other two kids more than make up for their older brother’s non-picky eating. It’s literally exhausting some days.
This recipe involves blanching the sprouts first. This refers to boiling them for 10 minutes and then transferring them to an ice water bath for 1-2 minutes to stop the cooking process.
Arrange the brussels sprouts on a baking sheet and toss with the olive oil and seasonings and smash them down with the bottom of a mason jar.
They are then roasted in a 425℉ oven for an additional 10 minutes.
I can tell you that these roasted brussels sprouts go well with some baked salmon!! I find it hard to live in the middle of America sometimes since I love seafood so much but I make do with what I can pick up at the store and salmon never disappoints me. Besides, that’s what traveling is for: good sights + good food!!
Simple Smashed + Roasted Brussels Sprouts
Ingredients
- 1 lb brussels sprouts stems trimmed, outer leaves removed
- 1 tbsp olive oil extra virgin
- 1/8 tsp kosher salt
- 1/8 tsp black pepper fresh ground
- 1/8 tsp garlic powder
- 1/8 tsp paprika
- 1/8 tsp chili pepper
- 1 tbsp fresh cilantro chopped
- 1 tbsp lemon juice
Instructions
Blanch Brussels Sprouts
- Preheat oven to 425℉.
- Set a medium bowl full of ice water in the sink.
- Meanwhile, bring a pot of water to a boil. Add brussels sprouts and boil for 10 minutes or until tender. Using a slotted spoon transfer brussels sprouts to the ice water bath in the sink. Let cool 1-2 minutes
- Transfer brussels sprouts to a rimmed baking sheet. Smash sprouts down using the bottom of a mason jar.
Roast Brussels Sprouts
- Drizzle olive oil over brussels sprouts. Sprinkle the salt, pepper, garlic powder, paprika, and chili powder over the sprouts and toss together.
- Roast in the oven for 10 minutes. Squeeze lemon juice over the sprouts and sprinkle with freshly chopped cilantro. Serve immediately.
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