Best Ever Brussels Sprouts

I’ve spent almost my entire life, until about 2 years ago, thinking I hated Brussels sprouts. Turns out I only hate steamed Brussels sprouts! You know, the method that makes them kind of floppy and smell less than appetizing. After finally breaking down, and becoming willing to give them another try, I found several ways I actually ENJOY eating Brussels sprouts now.

My favorite methods are to sauté or roast them! These two methods make for a delicious side dish to a lot of meals. Try to only wash and cut as many sprouts as you think you or your family will actually eat as they are not that great reheated. This is my opinion only, do as you wish here. If you like them leftover there’s no judgment from me.

The following will be needed to sauté your Brussels sprouts. The amounts vary based on how many sprouts you plan to cook so I’ll say for all of it simply season to your preference! You will need a pan large enough to sauté your chosen amount in. I prefer my trusty cast iron pan for these. 

Sautéed Brussels Sprouts

Ingredients

Brussels sprouts

Olive oil

Salt

Pepper

Garlic cloves, minced

Soy sauce

Directions

1. Wash and quarter Brussels sprouts.
2. In a bowl toss the quartered Brussels sprouts with salt, pepper, and a dash (or more) of soy sauce. 
3. Heat olive oil in the pan, add garlic and let caramelize for a minute. 
4. Add seasoned sprouts and cook until they get golden brown and soften.

If you’re unsure of your seasoning preferences, start small. You can taste-test at the end and add more before or after removing the pan from the heat. 

Now the roasting method is similar, but you can mix up the seasonings a bit if you would like. I have also added diced potatoes to the baking sheet to make a fuller side dish. 

Roasted Brussels Sprouts

Ingredients

Quartered Brussels sprouts 

Olive oil 

Onion powder 

Garlic powder 

Salt 

Baking sheet 

Directions

1. Preheat the oven to 400℉.
2. Toss washed and quartered sprouts with the remaining ingredients – seasoning amounts to your personal preference. 
3. Pour on a baking sheet and bake for about 20 minutes or until they reach the desired appearance.

As mentioned above, you can easily add in diced potatoes, onions, and thinly sliced carrots to this to bake together as well! Just be careful to size your other vegetables accordingly so they don’t take longer to bake than about 20-25 minutes or you’ll end up over cooking the rest.