Easy breezy roasted brussels sprouts
Amid the chaos and the complications of Thanksgiving cooking, I have one saving grace: Ina Garten’s easy, roasted brussels sprouts. Not only will they turn any brussels sprouts hater into a brussels sprouts lover, they also happen to be vegan. (Here’s another vegan Thanksgiving dish. And here’s five more of them.) They also take only 20 minutes in the oven, leaving plenty of time for your turkey and cheesecake and whatnot.
If you happen to have it on hand, or it’s easily available, I recommend using Himalayan pink salt on these for a nice extra crunch. But please, please don’t brave the Thanksgiving crowds at Whole Foods to pick up a specialty salt. Kosher salt (or whatever you have on hand) will do just fine.
Roasted Brussels Sprouts (adapted from Ina Garten’s recipe)
Ingredients:
- As many brussels sprouts as your heart (or your guests) can handle
- Grapeseed oil (Or any other high-temperature oil. I avoid olive oil because it becomes carcinogenic at high temperatures.)
- Salt and pepper
Directions:
Preheat oven to 400 degrees.
Quarter the brussels sprouts, removing any yellow leaves. In a bowl, toss brussels sprouts, oil, and salt and pepper, then spread on a baking sheet in a single layer.
Lining the baking sheet with parchment paper makes for easier cleanup!
Roast for 20 minutes, or until their edges are charred. Sprinkle a little more salt and go to town on these crispy, delicious sprouts.
These are basically green french fries. Yum!
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Tags: brussel sprout, brussels sprouts, easy recipe, easy side dishes for thanksgiving, side dish, thanksgiving, vegan, vegan thanksgiving side dishes
5 thoughts on “Easy breezy roasted brussels sprouts”
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yummyyyy!
Its funny because grapeseed oil is actually on my list of oils to avoid. I know that its very popular right now among chefs and touted as a perfect all-purpose culinary solution for its natural flavor and high smoking point…but…unfortunately most grapeseed oil available today is refined and not organic Since most grapes are sprayed generously with chemicals that concentrate into their seeds which are then pressed into the oil, I am pretty much always trying to avoid this one….have you found one that is organic or unrefined? Just curious as I’d be willing to give it a try if so!
Oh, very interesting! I didn’t know that about Grapeseed oil! I just checked and the brand I have is Napa Valley Naturals. It is NOT organic, and I’m not sure about the refined part…Good to know that just because it tolerates high temperatures doesn’t mean it’s all-around healthy. I’ll keep my eye out for organic, unrefined options!
I actually can’t take credit for this fine nugget of oil knowledge – I learned this from 101 Cookbook’s Heidi Swanson’s Supernatural Cooking book…#girlcrush
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