You-do-you roasted brussels sprouts

vegetariankorean

May 15

You do you. Make this baked veggie goodness with your eyes closed.

Crispy, roasted nom noms. I always alter something or the other in this recipe. What you’re getting today is a basic recipe that you can level up, because it’s just that versatile. So you do you.

Prep:

Prep time: 5 mins
Cook time: 20-25 mins

Temp:

400F

Ingredients:

Brussels sprout
olive oil
herbs of choice (dried or fresh) I like using dried oregano, thyme and fresh parsley. Any herbs you like! Well maybe not cilantro
hard cheese (I like shredded or shaved parmesan)
garlic (optional)
chili flakes (optional)
salt/pepper

Recipe:

Preheat the oven to 400F.

Start with cutting the stalk end of the Brussels sprout and then simply halving it. Don’t toss away the leaves that come loose when you do that, it’s what adds to this recipe. Line a baking tray with aluminum foil (shiny side up!) and place the Brussels sprout in a heap.

In a bowl mix the seasoning or as I do just drizzle olive oil over the Brussels sprout and start seasoning it. I add oil, herbs, cheese, and then salt and pepper; really get in there and massage the seasoning in. More leaves will come loose, just how I like it. Now spread it evenly on the tray, and bake for 20-25 mins at 400F. You’ll get it perfectly cooked, and the loose leaves will bake to a crisp, almost like kale chips, that not only adds texture to the meal, but a nice salty bitterness that I quite like.

Fair warning! Don’t make the mistake of eating a large amount of Brussels sprout like I did, I was SO gassy. It went through me faster than I could say oh shit. In the sprouts defense I did eat like 3 lbs of it.

Pairs well with baked protein or steak, anything lemon-y like a lemon butter fish, even compliments pasta!