{new} Roasted Brussels Sprouts { Roasting Veggies rather than steaming or boili…
{new} Roasted Brussels Sprouts ?
{ Roasting Veggies rather than steaming or boiling is an absolute game-changer!
Have you tried them yet?!! Boiled Brussels sprouts are basically mush, blah, and offensively stinky; whereas a roasted one is a slightly charred and carmelized sweet n’ crunchy.
They are phenomenal when prepared this way, and it’s super easy too!
With the high heat, caramelization occurs, and those dark-browned crispy edges are an edible crunchy delight.
I really prefer using a high quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° F. ) This smoke point allows you to safely sear, saute, stir-fry, barbecue and even bake at high temps with out your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.
makes about 6 servings
Ingredients:
2 lbs fresh Brussels Sprouts
2 Tbsps avocado oil, olive oil, or coconut oil
3 Tbsp freshly grated Parmesan
1/2 tsp. sea salt, or to taste
Instructions:
Preheat oven to 400 degrees f.
Trim and halve the Brussels sprouts, and place in a large glass bowl.
Add the oil and grated Parmesan, and sea salt.
Toss well to coat well, then place everything on a large, rimmed baking tray.
Distribute sprouts evenly in a single layer on the tray.
Roast in your preheated oven for 15-20 minutes, turning once in the middle of roasting time, until golden brown with crunchy outer shells, and the center of the sprouts are tender-crisp. ❤Rachel
