Super Easy Roasted Brussels Sprouts
When people find out about my diet, one of the first questions they ask is how my husband feels about it. Is he on board with eating this way? Are you still able to enjoy meals together? The thing is, I’m just catching up to him in terms of eating good food. He was eating kale before it was KALE. He made us buy organic apples before I got wise to the whole Clean 15, Dirty Dozen thing. And back in the day, he would send me reminder texts to make sure I was drinking enough water (sometimes he still does).
Now that I eat more like him, I admire Dan so much for not forcing his healthy habits on me. He never judged me or suggested I do anything different. He just let me do my thing and would make me healthy dinners whenever he cooked (which was most of the time). Now that I’ve learned to cook – I’ve been trying to make up for lost time and give him a break in the kitchen…but sometimes I miss some of his dishes.
Like his brussels sprouts! Man, they are the best. He barely has time to scoop them on a plate before I eat them all out of the pan. So when I found this giant stalk of them at the market, I asked him to whip them up. We recently got this new cast iron skillet and I’ll have to say it made them taste better than ever. Thank you Dan for reminding me what a great cook you are. Just a heads up, I want some more of these sprouts this weekend.
{ Quick Roasted Brussels Sprouts }
1 stalk or bag of brussels sprouts (around 30), cut in half
1 1/2 tablespoons olive (or coconut) oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Preheat the oven to 375 degrees. On the stovetop, heat an oven-safe pan on medium heat and add olive oil. Add brussels sprouts, cut-side down. Cook for 8 minutes or until they start to brown on the bottom. Remove pan from stovetop. Add vinegar to the pan and give the sprouts a stir. Place in oven for about 15 minutes. Toss with a little more oil and vinegar (optional). Sprinkle with salt and pepper. That’s it. You’re done!
7 Comments
Jessica
October 16, 2013Two things…
A) I love spouts!! And you just reminded me that I want a cast iron skillet for Christmas.
B) It’s so fun to hear about how food goes down in your household! I just thanked my boyfriend last weekend for the 400th time for being so patient with me during my shift to a plant-based diet. I started eating healthier about 2 years into our relationship (we’ve been together for more than 4). Food and cooking has always been such a huge common interest for us, and even though he’s not totally plant-based, he has no problem eating the food I cook. He actually loves it. He volunteers to take me to vegan restaurants. He gobbles up tofu and tempeh and seitan. His support has made me even happier that I’ve chosen to change my habits, and it makes a plant-based life that much sweeter!
Jessica
October 16, 2013Thanks Jessica for sharing this. It’s so true. Having someone that supports you in and out of the kitchen can make a huge difference in your success. It’s awesome that you thank him all the time. I want to thank him too! Get that cast iron skillet on your list – it really has changed my cooking game and I didn’t realize you can get pretty great ones for under $30!
Siena
October 17, 2013Big fan of the sprout, so excited to make these! I also pan fry them with balsamic and they’re delish. What oven temp? I’m making sweet potato fries at 425, so I’m going to throw them in with those and hope it’s all okay. 🙂
Dani Beutell
October 17, 2013I recently bought a cast iron skillet also!
It’s perfect for pan frying veggies, my favorite lately is making sweet potato hash with peppers and onions. Yum!
Jessica
October 17, 2013Dani,
I knew they were awesome…but didn’t know just how awesome they were. Your sweet potato hash sounds so good!
RC
October 18, 2013You two might be the cutest couple ever.
I saw some gorgeous sprouts at the Farmer’s Market last weekend, but didn’t grab them. Looks like the little tot & I will have to go explore again tomorrow and find a great stalk!!
Yum.
Jessica
October 18, 2013RC, you are sweet. Yes, buy them – they are so much easier to make then I ever knew. And if you have a cast iron skillet – they really roast them up awesome.