I know. Brussels sprouts???? Stay with me. I have never been into this super-nutritious veggie. The only person I know who LOVES them and hoards bags of frozen ones is my father. He sometimes has questionable cravings (old-fashioned Mountain Dew and Corn Nuts?), so I wasn't about to follow in those footsteps. Until...
A few months ago, I went to Go Blog Social in Kansas City, MO. Fellow blogger Jessi (of The Stylish Print) and I went to this adorable cafe called Cafe Gratitude. I tried these Roasted Miso Brussels Sprouts (pictured above) and almost cried—they were that good. Warm, filling, and flaky, they were nothing like what I expected. I've tried them a few ways now, and am happily surprised each time.
Here, I tried sautéing them in olive oil, and then drizzled with a bit of balsamic vinegar to accompany this tangy quinoa salad. The balsamic interacts so nicely with the sprouts and makes each bite a warm, flavorful delight.
This time around, though, I wanted to roast them. Roasted vegetables are so easy—and you can roast any combination, frozen or fresh! I love roasted broccoli and cauliflower, or asparagus with some lemon juice. Just toss with some olive oil + salt & pepper (or whatever spice combo you most enjoy), spread out on a cookie sheet, and leave in the oven for a bit.
To roast these frozen brussels sprouts, I stuck with olive oil and LOTS OF SALT, preheated the oven to 400°, and roasted for about 28 minutes. The trick with brussels sprouts is to leave them in a lot longer than you want to—otherwise they get pretty mushy. So set the timer for 15 min, flip them (careful of the hot oil!!!!!), and set the timer for another 13ish minutes.
I paired these particular roasted veggies with some soft-boiled eggs. You make those just like hard-boiled eggs, but cut the sitting-in-boiled-water time in half....so like 4-5 minutes. A savory, incredibly filling meal!
What's your favorite veggie dish? Let me know in the comments!