I detested Brussels sprouts when I was a kid. We grew them in our garden and I have vivid memories of cutting a stalk down and brushing off the snow before bringing it into the house to my mother. As far as I can remember, my mom always boiled them. My mom’s a great cook, but I think the horrid flavor of boiled Brussels is why so many people have a mental block against this nutrient-dense crucifer.
As an adult, I’ve rediscovered Brussels sprouts. And the biggest trick? Well, I think they’re best roasted, but it’s really a matter of any cooking technique other than boiling! (Boiling Brussels makes them more bitter and can result in an up to 90% loss of sulforaphane, one of its antioxidant cancer-fighting compounds). Roasting has the added benefit of being very easy, very forgiving and very tasty.
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So, this may seem like a very simple recipe, but it’s one of those fundamental, how to like a veggie that no one likes, staples. And definitely worth trying!
Roasted Brussels Sprouts
Prep time: 10 minutes
Cook time: 30-35 minutes
Yields: 4-6 servings
Ingredients:
- 4 lbs Brussels sprouts
- 1/4 c. lard or ghee, melted (you can also use olive oil or avocado oil here)
- 1 tsp salt
Directions:
- Preheat oven to 375F
- Trim any brown parts off the Brussels sprouts. Slice in half if medium in size, slice into quarters if large in size, leave whole if they’re small. Any leaves that fall off can get added to the pan.
- Toss Brussels sprouts with melted lard (or other fat) and salt. Place on a rimmed baking sheet, spreading out to form a uniform layer.
- Bake, stirring once about halfway through the cooking, for 30-35 minutes, until browned.
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