Quick and Simple Weekday Brussels Sprouts
Brussels_Sprouts
Brussels sprouts... I'm not really sure when my love for these cruciferous little veggies began. I certainly never ate them growing up, nor can I even recall my first memory of eating them. I was probably at some restaurant where they were doused in a balsamic or honey, or covered in bacon.
All amazing, by the way!
But alas, while I love me some fancy brussels sprouts, there's not always time at the end of the day to start sprucing up my sprouts. Don't get me wrong, I definitely dress them up on occasion, or put them in a soup. But when I want a filling, healthy side dish, and have no time, these brussels sprouts are a go-to for me. These are the perfect veggies to throw in a pot or the oven, and walk away.
Just don't leave the house with the stove or oven on...
I will actually buy several pounds at once and just cook them up. They last for over a week a in the fridge, which means I can snack on them as often as I want. I'm actually snacking on them while I write this! They are also a perfect addition to a main course, or chopped up in salads to add a little low-calorie fiber, and flavor to your diet. And of course, the beauty of this recipe is that it really is so quick and so simple. A few shakes of this, a few shakes of that, and you're all done! Get ready for some sweet and salty roasted Brussels sprout goodness...
Prep Time: 5 mins
Cook Time: 40 mins
Additional Time: 5 mins
Total Time: 50 mins
Ingredients
1 lb Fresh Brussels Sprouts
Lawry's Seasoned Salt
Garlic Powder
Ground Black Pepper
Instructions
Take out a pot big enough to contain all brussels sprouts
Place a steam colander inside the pot
Fill the pot with enough water so that it rises above the bottom of the colander
Pour all brussels sprouts in the pot, cover, and steam on high. Be careful not to over steam. You want to easily be able to slide a fork into the sprouts to know when done
When brussels sprouts reach desired softness, carefully remove from pot and put onto a tin foil lined tray
Remove colander from pot and pour out all water
Pour brussels sprouts back in pot, spray with a cooking spray of your choice then shake desired amount of the Lawry's Seasoned Salt, pepper, and garlic powder over the sprouts.
Put cover back on pot and shake around (This coats the sprouts evenly).
Do this a second time if warranted. This is up to your discretion based on how much salt and seasoning you desire.
Pour sprouts back onto the tray and spread out evenly. Shaking the tray from side-to-side can do this easily
**Place in the oven at 350 degrees until the edges have browned.
Carefully remove from the oven and enjoy!
Notes
The amount of water needed to steam the brussels sprouts is significantly more water than you would use to steam other veggies. Brussels sprouts take a long time to soften. This steaming step is meant to speed up the process. Because it takes so much longer than normal you do need a lot of water, otherwise the water evaporates and burns, and the sprouts will taste burnt (A lesson my mom learned when I failed to give her that instruction. Sorry Mom!)
When cooked completely brussels sprouts have a sweeter cabbage like flavor. If they are not cooked through, they can tend to be on the bitter side, so be sure to be able to slide that fork or knife through easily!
You can choose to put these on the grill instead of placing in the oven if you choose. However this will increase time spent on the sprouts as you need to continue turning and watching them. To keep the recipe quick and simple, oven roasting is best.
This will last in the refrigerator for up to a week.
Total time listed is 50 minutes, but the time you are actually spending on the sprouts is really only ten!
