Prep Time: 15 minutes
Cook Time: 40 minutes
I hated Brussels sprouts when I was a kid. Perhaps it was because my mom always bought the frozen ones (which inevitably turned mushy) or maybe my tastebuds have finally matured. Regardless, I think the secret to serving up some sprouts is by showing them some sweetness. Below is my favorite roasted sprouts recipe (with sweet variations). They are the perfect side dish for Thanksgiving or a single girl's dinner...
Adjust as needed, as these are the single girl portions.
- 8 small Brussels sprouts halved
- 3 small leeks sliced
- 1/2 cup sliced butternut squash (shown above), pumpkin, apple, or pear* (my personal favorite)
- 1/8 cup pine nuts
- 1 tbsp olive oil
- Fresh thyme to taste and garnish
- Sea salt to taste
- Preheat the oven to 375 F.
- Prepare the veggies and fruit and toss together with the pine nuts, thyme, and salt.
- Then, coat them with the olive oil.
- Let them sit while the oven reaches temperature.
- Roast your sprouts for about 30-40 minutes.
- If you like, for the last 5-10, kick on the heat and broil them to a light crisp.
- Serve (maybe even with a squeeze of lemon juice).
*Image courtesy Flickr creative commons.