I think it is becoming fairly obvious that I have a serious thing for Brussels sprouts. These delicious little mini cabbages are one of the only green veggies hearty enough to survive the cold winter months, so they are making an appearance in our kitchen quite often these days. The particular “recipe” is really more of a cooking method than anything else, but the result is absolutely delicious.
Whole Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- 1 tbsp olive oil
- 1 tbsp Braggs liquid aminos (or soy sauce)
- salt or pepper (to taste)
Instructions: Start with a bag of fresh Brussels sprouts…
The most popular way of cooking these sprouts is to remove the core by trimming the end, cutting them in half, and then pan sautéing them on the stovetop. That (also delicious) method is used for my Cinnamon Cider Brussels Sprouts with Apples and Pears and the Asian Sesame Glazed Brussels Sprouts.
But this time we’re doing it a bit differently and cooking them whole. You’ll still want to remove the woody ends, so use a knife to trim off the base of each sprout.
Once they are all trimmed, add to a small baking dish.
Besides the sprouts themselves, the only ingredients you need for this recipe are olive oil and liquid aminos. So simple!
Add 1 tablespoon of each to the sprouts, and stir to combine and coat all the veggies.
Then pop them in the oven for 20 to 25 minutes (stirring once in the middle), and roast at 400 degrees. The key to cooking them at a higher temp is that they get nice and crispy on the outside, but soft and warm on the inside. They literally melt in your mouth.
The liquid aminos add just enough saltiness to make these perfect (although you can season with additional salt and pepper if needed).
Eat them by themselves for a mid-day snack, or serve along side brown rice and some perfect crispy tofu for a healthy dinner.
Hopefully this is just one more way for you to enjoy a vegetable you already love.