Back to Basics: Roasted Brussels Sprouts

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

When I think about brussels sprouts, it reminds me of when I was a kid, watching the show Arthur on PBS. My parent refused to pay for cable so I had 4 channels to choose from, which meant my cartoon choices were limited. So whenever Arthur was on, I was happy as a clam. And with almost every episode, Arthur and his little creature friends always talked about hating brussels sprouts. For me, I had never even had brussels sprouts so I knew nothing about them. My parents weren’t huge in to cooking, especially when it came to getting me to try new food groups. So I didn’t try brussels sprouts until I was an adult and I was instantly hooked! I think back in the day, parents used to boil brussels sprouts, which gave them a soggy, bitter taste. WTF, parents? Well turns out, there is really no need to boil them unless you’re trying to ruin someone’s day. You know what you can do instead? Roast them in the oven until the leaves get crispy on the outside and the middle stem is soft on the inside. I’ve tried raw brussels sprouts salad and I find that flavor disgusting, so you won’t find me making that on my blog. But you know what I will make? Perfectly roasted brussels sprouts that you can add to any bowl, as a side dish, or eat as a snack. And if you’re a parent who is adventurous when it comes to what you feed your children from an early age, well I bet your ass they will love these. Start em young.

Also…I don’t have kids and know nothing about them so stop listening to me. But also do listen to me because we need to get kids to love veggies, ok??

PaleOMG Back to Basics: Roasted Brussels Sprouts

Now before you dig into this recipe, I have to tell you a story that may stop you from making brussels sprouts. I know I know, that really defeats the purpose of even sharing the recipe, but I’m a big over-sharer so here we are. A couple years ago we were at a friend wedding. Beautiful wedding, beautiful venue that included indoor and outdoor seating for dinner and dancing afterwards. It was summer, so luckily the doors could be open and everyone was comfortable. Well, this couple decided to serve fried brussels sprouts at their wedding dinner. But the problem is…if you don’t normally eat brussels sprouts, they can be a bit irritating to the gut. Brussels sprouts, along with broccoli, cauliflower, and cabbage are cruciferous veggies that are known to cause a bit of digestive distress, if you know what I mean. Well, it was quite evident that someone, who was on the dance floor, had not consumed brussels sprouts on a regular basis. It literally cleared the entire dance floor. We even decided to leave the wedding slightly early because we couldn’t take it anymore.

The moral of the story here is – if you don’t eat brussels sprouts on a regular basis, you should start slow…and not at a wedding. Enjoy!!!

PaleOMG Back to Basics: Roasted Brussels Sprouts

Print

Back to Basics: Roasted Brussels Sprouts

  • Author: juli
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
Scale

Ingredients

  • 32 ounces Brussels sprouts, halved or quartered*
  • ¼1/3 cup avocado oil
  • 1 teaspoon salt
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven to 400 degrees F.
  2. Halve or quarter the Brussels sprouts and place on a baking sheet. Drizzle avocado oil on top then top with salt and garlic powder. Toss with your hands to coat evenly. Place in the oven to bake for 30-35 minutes, until crispy on the outside and soft on the inside.
  3. Serve as a side dish and love every second of every bite!

Notes

*depending on the size of the Brussels sprouts. Mine were fairly large so I quartered them!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Back to Basics: Roasted Brussels Sprouts

What I Used to Make This Recipe:

PaleOMG Back to Basics: Roasted Brussels Sprouts

_______________

You May Also Like:

Back to Basics: Whole Roasted Chicken

Spicy Candied Brussels Sprouts

Back to Basics: Roasted Carrots

Crispy Sesame Brussels Sprouts

Back to Basics: Roasted Potatoes

____________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

LATEST BOOK

2 thoughts on “Back to Basics: Roasted Brussels Sprouts”

  1. I can eat a whole head of cauliflower and a ton of brussels sprouts but if I eat some broccoli I am in trouble. I don’t know what it is about broccoli but it makes me gassy AF.

  2. love Brussels! Also loved Arthur as well – I was a 10 channel kid too. PBS was life – Thanks to Arthur I sing how to spell aardvark. Which, clearly I need to use often.

Leave a Comment

Your email address will not be published. Required fields are marked *

DON’T MISS A BITE

Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Greek Chicken Bowls

5.0 rating
6 reviews
PREP -
COOK -
TOTAL -
SERVES -

INGREDIENTS :

DIRECTIONS :

by

[Edit recipe]

INGREDIENTS :

DIRECTIONS :

by

[Edit recipe]

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!