Oven Roasted Brussel Sprouts
Oven roasted Brussel sprouts are lovely. I really look forward to them. Please know that last night’s pictures of my Brussel Sprouts are not going to look pretty. I will explain.
One of the biggest cooking problems I have, is that due to lack of mobility, I’m not always able to physically check on things. I don’t always want to go find my recipe to make sure I know the details. For me, getting to the oven to check on things is also hard. Lately, I’m a ‘set the timer and come back when it’s finished’ kind of person. Because of this, I make a lot more cooking mistakes than I used to.
I received some really nice Brussel Sprouts from our local grocery co-op. My usual recipe for them is great but I didn’t want to bother to look it up. So, I guessed at the cooking time and the oven temperature. I ended up setting the oven temperature 25 degrees too hot and set the timer to cook about 10 minutes too long. They were very, very, well done. Some might say burnt.
In the past I would have been able to peek in the oven a few times and adjust the time and temperature. I really can’t do that now, so it is important that I get everything correct when I am putting something in the oven.
I often change up the seasoning I put on oven roasted Brussel sprouts depending on what we are having them with. Yesterday, I wanted a richer side dish so I added some grated Parmesan. Know that if I actually follow this recipe, the oven roasted Brussel sprouts always come out perfectly. Please look at my story as a cautionary cooking tale. I vow, once again, to always look at my recipe first and not just guess! Hopefully, my vow lasts longer this time.
*** I know that the correct name for these delicious members of the Brassica family is Brussels Sprouts but I also know that very few people call them that. Sometimes I remember, sometimes I don’t. Call them whatever you like.
*** I have made them again since I wrote this. I read my recipe first and I got a few pictures of the not burnt sprouts.
Oven Roasted Brussel Sprouts
Ingredients
- 1.75 lbs Brussel Sprouts
- 3 Tablespoons Olive Oil
- 1/2 teaspoon Kosher Salt
- 2 teaspoons Lemon Pepper (without salt) optional
- 1 teaspoon Garlic Powder optional
- 2 teaspoons Aleppo Pepper optional
- 1 teaspoon Sumac optional
- 1/4 cup grated Parmesan Cheese optional
Instructions
- Preheat oven to 400°.
- Cut off about ¼ inch of stem for all of the Brussel Sprouts. For both the medium and large sprouts, cut them in half lengthwise, Leave the small ones whole. Any loose leaves that have fallen off can remain on tray.
- Place the Brussel Sprouts on a large rimmed baking sheet. Drizzle them with the olive oil and then sprinkle them with the kosher salt, lemon pepper, garlic powder, Aleppo pepper and sumac everything but the olive oil and salt is optional, experiment with whatever seasonings you want). Spread them out in an even single layer and sprinkle them with the Parmesan cheese
- Put the tray in the middle of the oven for 25-30 minutes.
- Remove from oven. Let cool for 5 minutes and serve.
Modifications
