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Easy Roasted Brussels Sprouts come from an old family recipe. My Mom got it from my Aunt Mickey, who absolutely loved Brussels Sprouts. She would often serve these to company along with her famous fried chicken.
Easy Roasted Brussels Sprouts
Aunt Mickey was a wonderful cook and always made everything look so beautiful. I especially remember her perfect individual pear salads. Greens at the bottom, then a perfect unblemished pear, then her special dressing and finally a garnish of lightly grated cheese. I still remember her cooking in her kitchen running back and forth between her frying pan to her stove and rushing to plate everything. Despite being beautifully dressed, she always wore soft slippers. She said it was her Irish Way. I like to think she would have loved these Easy Roasted Brussels Sprouts!
And another thing she always did was to set a special table for the children, a duplicate of the adult’s table with perfect place settings and always a candle. Of all the delicious things she made for us, I absolutely remember her Brussels Sprouts. I’d never seen them before. I thought of them as little cabbages and even ate them one leaf at a time. They were rich and buttery and being a veggie lover, I thought they were perfect and she knew I loved them because I always finished my plate.
I’ve never been able to duplicate exactly what she did to make those Brussels Sprouts so wonderful, but I have come up own version that my family and friends love. I always feel that when you roast vegetables it just adds a special caramelization to them, a sweetness you can’t get by sautéing them. So, unlike Aunt Mickey’s whole little cabbages, I slice mine in half. Then I add olive oil, butter and spices to season and roast them cut side down. Easy Roasted Brussels Sprouts brown beautifully and although they’re different from my Aunt Mickey’s, they’re delicious in their own way.
Easy Roasted Brussels Sprouts are buttery, crispy and full of flavor. This quick and easy recipe is perfect with your Holiday dinner.
- 1 Pound Brussels Sprouts
- 1 Tbsp Olive Oil
- 1 Tbsp Butter Melted
- 1/2 Tsp Garlic Salt
- 1/4 Tsp Pepper
Preheat oven to 400 degrees F
Wash, trim and remove outer leaves of Brussels Sprouts and slice each in half lengthwise. Place in oven proof pan.
Drizzle oilve oil and butter over Brussels Sprouts and sprinkle with garlic salt and pepper.
Lightly mix all ingredients together to distribute oil, butter and spices. Turn each Brussels Sprout cut side down and bake in oven for 20 minutes. Stir and continue baking for 10 minutes more.
