It’s not quite summer hot here in Ohio, so that means I can get away with cranking my oven up to roasting level a few more times without it turning my kitchen into a Native American sweat lodge.
Andy is generally displeased when I say things like, “we’re having cabbage for dinner,” or “I’ve made brussels sprouts!” If it were up to him, we’d have lunch meat and cheese product every day. But, when I don’t say those words, and just put the food on his plate and serve him like some sort of caveman, he eats it. Hell, even moans a little.
I actually grew up on cabbage and kraut dishes, as it was cheap and filling, which is a good thing when you don’t have a ton of money to feed a family. Now that I have my own family, I like to experiment a bit, outside the realm of boiled dinners, to find better ways to eat the stuff I grew up hating.
Oven Roasted Brussels Sprouts
Brussels Sprouts
1 tbsp Ranch Dressing Mix Powder
Extra Virgin Olive Oil
Salt & Pepper
Pre-heat your oven to 400 degrees.
Thoroughly rinse the sprouts, slice them in half, and then coat them with the olive oil, Ranch Dressing Mix, and Salt and Pepper to taste. Spread them out on a cookie sheet lined with foil.
Bake for 15 minutes, or until sprouts get caramelized and crispy looking.
Serve, devour, get seconds.
So, I’m trying to do this no carbs thing again b/c you look Amazing! I need breakfast ideas that don’t take forever to make.
I do egg scrambles. This morning I had diced up mushrooms and peppers that I sauteed in a pan then added 2 scrambled eggs, diced tomatoes, green onion/spring onion, and some cheddar cheese. It’s so good! I have done it with spinach and goat cheese too! Sometimes I do an omelet with similar ingredients but it takes longer to cook. Other days I slice a tomato in half, sprinkle with olive oil and parmesan cheese and sometimes a little garlic and put it under the broiler until the cheese browns then serve that with a fried egg.
These look yummy! I have a weird kid who loves brussel sprouts. Gonna try this!
Also amazing? Swap out the ranch mix for some diced bacon. It’s so delicious that it has actually converted more than one non-veggie eater in my family. It’s a gateway vegetable, if you will.
We’ve been doing the bacon thing as Kate said above but I usually end up just eating the crumbly bits of bacon & not the sprouts. The ranch sounds amazing so maybe we’ll have to test that out soon.
My house gets crazy hot with the oven too so I’ve done this same thing but put the pan on the grill before the steaks. Awesome food with no sweat added.
Also – bacon bits AND ranch mix? Gonna give it a try.
Hmm, I’ve never made brussels sprouts before. I might give these a try.
Hands down, the best way to do sprouts! Though I use salt,pepper, garlic powder – ranch mix sounds kind of awesome. When it gets hot out, try the same method but grilling them on skewers – deelish – and yo’ man can claim credit for the yumminess.
Subtract the ranch mix, add in chopped garlic, lemon juice and soy sauce. If you have a cast iron skillet start them on the stove top to get them caramelized. Or just do them on the burner all the way… if you add 1/2 cup of chicken broth during the roasting it makes them melt in your mouth amazing.
My absolutely favorite brussel sprout recipe is from epicurious… Brussel Sprout Hash with Carmelized Shallots (I usually substitute red onion for the shallot and it works well).
http://www.epicurious.com/recipes/food/views/Brussels-Sprout-Hash-with-Caramelized-Shallots-240411
They don’t even taste like brussel sprouts anymore.
Another great sprout dish is to peel all the leaves off the sprouts, put in a pan with a little olive oil, saute till soft and a brighter green, add some dried cranberry, pecans or walnuts, salt and pepper and serve warm. Sooo good, perfect, easy summer dish :) The cranberries and nuts bring out a depth in them.
Totally sad that I’ve yet to even SEE a brussel sprout in the 10+ years I’ve lived in Egypt. Another reason to move back home. This looks delicious. I may try it with just the olive oil and salt and pepper…maybe a little lemon juice. (I don’t like Ranch dressing.)
My favorite way to have brussel sprouts is to saute them in oil with garlic and once they start to brown around the edges I deglaze the pan with some chicken stock. Let the sauce thicken a bit and eat!