Brussels sprouts aren’t the scrunch-up-your-face, stick-out-your-tongue affair they once were. Today, these cute little guys can be enjoyed by even the pickiest of eaters (I can confidently say this because even my boyfriend will eat them)! This super simple recipe only takes about eleven minutes to cook, and the flavor is a sweet-and-salty, nutty, and almost mustard-y flavor. The key to making good Brussels sprouts that kids will eat is to eliminate the bitterness. Besides, if you put the word “caramelized” before anything, it instantly sounds more appealing!
(Photo courtesy of http://www.cookinglight.com)
Fool-proof Caramelized Brussels Sprouts
What you need:
~12 oz. bag of Brussels sprouts (Trader Joe’s microwavable bag recommended)
~2 table spoons olive oil
~1 teaspoon salt
~1 tablespoon sugar (throw in a little more if you want your sprouts even sweeter)
1) Wash your Brussels sprouts. I usually use ones from Trader Joe’s that come in a bag (I think they’re supposed to be microwaved, but I just open the bag and use them like regular sprouts) and are marked as “ready to eat,” so you don’t have to worry too much about washing them. I still rinse them just to be safe. If you’re cutting the sprouts off a stalk, it’s probably best to let the sprouts sit in salt water for a little bit.
2) Trim the ends and any leaves that look unappealing off of the sprouts.
3) Cut the sprouts in half. Be very careful doing this because they do sometimes roll around. I personally wedge the knife in a little bit, then hold the handle with one hand and use the other hand to finish pushing the blade through the sprout. That way, no fingers are near or under the blade and you have more control.
4) Pre-heat the oven to 500 degrees. Cover a cookie sheet with foil and place in the oven while it heats up.
5) Add your halved Brussels sprouts to a medium bowl, then add the olive oil (2 tablespoons). Mix the sprouts a little bit, making sure the olive oil is covering all the greens. Then add salt (1 teaspoon) and sugar (1 tablespoon), stir until all sprouts are coated.
6) Wait for the oven to be fully heated before removing the covered cookie tray. The tray will obviously be very hot, so use appropriate hand coverings to remove it safely.
7) Empty the bowl of sprouts onto the tray. You should hear a little sizzle from the tray being hot. Make sure all the sprouts are face-down (with the flat side touching the tray). Be very careful while doing this.
8) Place tray back in the oven and set the timer for 10-12 minutes.
9) Check on the sprouts when the timer goes off. Be careful when you open the oven, there will be a wave of steam. I recommend opening the oven and counting to about five before looking in. When they are done, there will be some browning on the leaves. The leaves should look slightly crispy. It’s okay if there are a few dark looking spots appearing, but the whole sprout shouldn’t be black on the outside!
And there you have it! Super easy and fast Brussels sprouts! Remember to add anything you need or might be out of to SteerList, your faithful grocery list app. SteerList is free to download from the App Store!
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