Brussels sprouts are healthy and easy to cook. Many people mistakenly think that they are nondescript and tasteless as they are often served boiled or steamed, but the truth is that by baking them in the oven they acquire a great texture and flavor. If you're short on time, you can cut them in half so they cook even faster. Plus, if you like intense flavors, you can dress them with balsamic vinegar before putting them in the oven.
Ingrediants
- 1 package of frozen Brussels sprouts
- 60-120 ml of extra virgin olive oil
- 1-3 teaspoons of salt
Steps
Part 1 of 3: Season the Brussels Sprouts for Flavor
Step 1. Preheat the oven
Turn it on at 200 ° C and wait for it to heat up while you prepare the sprouts for cooking.
Step 2. Grease the baking sheet
Even before you take the sprouts out of the freezer, you can pour a drizzle of oil into a pan and put it to heat in the oven. Make sure it's large enough to comfortably accommodate all the cabbages and place it in the oven while the oven heats up.
The pre-heated pan and oil will help the sprouts cook faster once placed in the oven
Step 3. Take the sprouts out of the freezer and pour them into a bowl
Open the package and transfer them to a large bowl that allows you to mix them easily after seasoning them.
Use the scissors to open the package of Brussels sprouts effortlessly
Step 4. Pour the extra virgin olive oil over the sprouts
To ensure that they acquire the good flavor typical of roasted foods, it is important to grease them generously. Season them with plenty of extra virgin olive oil (60-120 ml), then mix to distribute it evenly.
Step 5. Add salt to give the sprouts even more flavor
After seasoning them with oil, sprinkle them with a few teaspoons of salt (1 to 3 teaspoons, depending on your personal tastes).
You can use any variety of salt you like, including flaky or coarse sea salt
Step 6. Stir the sprouts to distribute the salt and oil well
You can use a spoon or, if you prefer, you can mix them directly with your hands, to better distribute the sauce. Check that no lumps of salt have formed and try to season all the sprouts evenly.
Mix well, so that all the sprouts are equally greasy and salty
Part 2 of 3: Roasting the Sprouts in the Oven
Step 1. Arrange the sprouts in the pan
After having seasoned them with extra virgin olive oil and salt, pour them into the hot baking pan. Separate them so they don't touch each other. There must be enough space between the sprouts, they must not be in contact or overlap.
Since the pan is hot, remember to put on oven mitts when you're ready to fill it with the sprouts. Otherwise you will burn your hands
Step 2. Bake the sprouts in the oven for 40-45 minutes
Put the pan back into the oven carefully to avoid burning yourself and let the sprouts roast for about three quarters of an hour. From time to time, turn on the oven light to check how well it is cooking. You will know they are ready when they are crisp and golden on the outside.
If you notice that the ends of the leaves are turning black, it means they are starting to burn
Step 3. Take the pan out of the oven and serve the sprouts immediately
When you are sure they are cooked perfectly, you can transfer them to a serving dish or bowl and bring them to the table as a side dish. At the end of the meal, you can put the leftovers in an airtight container and store them in the refrigerator for 3-4 days.
- If you want to entice your children to eat Brussels sprouts, accompany them with a sauce, such as ranch sauce or homemade bechamel.
- Be careful not to burn yourself with the first hot bites.
Part 3 of 3: Variations to the Classic Recipe
Step 1. Try using coconut oil instead of extra virgin olive oil
It has a more delicate taste, only slightly sweet, and like that of olive it allows the vegetables not to stick to the pan while cooking in the oven. Use the same amount recommended above, based on the number of sprouts.
- There is a chance that coconut oil will slightly alter the taste of sprouts which may take on a faint coconut flavor and seem a little sweeter than usual.
- You can also replace extra virgin olive oil with another oil of your choice, such as sunflower, sesame, flaxseed or peanut oil.
Step 2. Cut the sprouts in half and cut the cooking time in half if you are in a hurry
If you are short on time to cook, the simplest solution is to cut the cabbage in half before seasoning it with oil and salt. Being smaller, they will roast in just 20-22 minutes instead of 40 or 45.
- Set the oven to the same temperature, 200 ° C, even if you cut the sprouts in half.
- Since the sprouts are frozen, you will need to use a sharp knife to cut them in half. They will be harder than fresh or thawed ones, but you will still be able to cut them quite easily.
Step 3. Season the sprouts further by using the balsamic vinegar in addition to the oil and salt
If you want them to be even more appetizing, you can make a vinaigrette to dress them with before putting them in the oven. Mix 120 ml of extra virgin olive oil with 45 ml of balsamic vinegar, then pour the dressing over the sprouts and then add the salt to taste. Stir to distribute the flavors well.
