Kitchen Basics: Perfectly Roasted Brussels Sprouts (& other veg)
I did a poll recently on The Nomadic Wife Nation (my free exclusive facebook group) and found that many of you want to get better acquainted with your kitchens and build a solid foundation of cooking skills. So consider today lesson one of many, in the arts of basic cooking.
I want to point out that BASIC isn't a synonym for BORING, TASTELESS or even DRAB. It' a synonym for I'm-keeping-my-sanity-today & boom-that-was-easy!
Here's what you need to roast Brussels sprouts (or carrots, potatoes, beets, cabbage slices for that matter).
- Baking sheet
- Parchment paper - optional but it makes clean up a breeze
Once you have your stuff on the counter and your veggies out, you're ready to get rolling. So let's hit it shall we?
wheat free, egg free, dairy free, soy free, vegan
makes 2 portions
2 C Brussel Sprouts cut in three
Salt & pepper
10 mins prep + 20 mins bake
Preheat your oven to 400
Slice your veggies down to bite size pieces. I like to cut Brussels in three slices or halves depending on how big they are.
Place parchment paper on your baking sheet & lay out your vegetables in one layer.
Sprinkle with spices if you're using them or simple salt & pepper, then place your trays in the oven for 20 minutes.
When you're roasting potatoes or carrots, you may need to flip your veggies at the half way mark and add 5 minutes more to your baking time, everything else stays the same. Easy peasy.
Important: If you're not using parchment paper, give your veggies a quick toss in a bowl with some olive oil to keep them from sticking to the baking sheets. Cleaning up stuck veggies really defeats the purpose of how easy this is!