Roasted Brussels sprouts are one of my favorite, holiday side dishes ever—not to mention that they’re super easy to make ahead and reheat! Brussels sprouts and cabbage are both from the same family, cruciferous vegetables. (Other veggies in the family include broccoli, kale, cauliflower, and bok choy.) They are one of the MOST powerful cold weather super foods, as they are high in Vitamin C, K, A, folate and fiber. The secret to my recipe below is to flash boil them first, which removes the oftentimes bitter taste.
One pint Brussels sprouts
Best quality extra virgin olive oil
Fresh, ground black pepper
- Rinse any debris off and remove any dead or browned outer leaves. Using a sharp paring knife, trim the ends off that are discolored.
- Drop into a large pot of boiling water for 4 minutes. Then, “shock” or drop them into a cold ice bath for 5 minutes. This will help keep their vibrant green color and remove any bitter taste.
- Pat dry and place on a 13 x 9 inch baking tray. Generously drizzle with a good, extra virgin olive oil, fresh ground pepper and sea salt to your taste. Toss with clean hands.
- Cook at 400 degrees for 20 minutes.
- Remove and serve