The Leafy Cauldron

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Monday Vegetable Spotlight: How to Roast Brussels Sprouts!

October 13, 2014 by theleafycauldron

OK, so I’ve been a truant Monday Vegetable Spotlight blogger. It’s been rough sticking to any particular blogging schedule, what with the huge move to a new (temporary) city and all. I’m ready to go again and it’s a good one! I think a lot of people are still scared of Brussels sprouts because of their big, mean, BAD reputation as one of the most hated foods, sort of like lima beans. I get it. If you’ve had a bad and overboiled experience with these beautiful green vegetables; they’re very bitter. However, no vegetables are delicious prepared in an old fashioned, boiled-to-soft and smothered-in-butter-to-hide-that-fact manner.

Monday Vegetable Spotlight: How to Roast Brussels SproutsYes, Brussels sprouts are a little bitter, but you know what else they are? Nutty. So, very, deliciously nutty. They are also savoury and rich. There are some methods using apple juice or apple cider vinegar that allow you to pan-fry your sprouts and they’re all right. I have to tell you, though, the true key to LOVING the sprouts is roasting. Look for spouts that are firm and have a consistent green colour. The leaves should look supple and not have any wilted or dark parts. The size of the sprout doesn’t matter so much, as you can cut them in half or quarters, to reduce roasting time and to ensure you have the largest surface possible for caramelization. This Monday Vegetable Spotlight, written on Canadian Thanksgiving, isn’t even pretending to give you a second recipe for Brussels sprouts, we’re just going straight to the point. This is the one and only way to learn to love these vegetable, even in adulthood. I like mine pretty dark, but you can pull yours out with slightly less colour, if you think you’d prefer it. Get your roasting pans out, we’re making a masterpiece.

Monday Vegetable Spotlight: How to Roast Brussels SproutsRoasted Brussels Sprouts
Serves 4 (or just me)

2 pounds Brussels sprouts, ends trimmed and any loose leaves discarded
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Freshly cracked black pepper, to taste

Preheat oven to 400 F. Half or quarter your trimmed sprouts to be about the same size as your smallest Brussels sprouts. Lay out in a single layer on a roasting pan (or two, depending on the size of your pan). Drizzle with oil and sprinkle with salt. Roast for about 20 minutes, until a deep golden-brown colour has been achieved. This may take a little less or more time, depending on the size of your Brussels sprouts. Serve hot (or steal cold ones from the fridge as a midnight snack).

Monday Vegetable Spotlight: How to Roast Brussels SproutsMonday Vegetable Spotlight: How to Roast Brussels Sprouts

Filed Under: Uncategorized Tagged With: autumn, Brussels sprouts, Gluten free, holiday, monday vegetable feature, Sides, thanksgiving, Vegan

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We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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