Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted

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Brussels sprouts were indeed named after the capital city of Belgium. They originated, along with other members of the cabbage family, in the Mediterranean. However, they were cultivated in Europe near Brussels beginning only in the Middle Ages.

If you’ve ever seen them before harvest, it’s quite interesting. They grow like baby cabbages around a central, fibrous stalk. Trader Joe’s sells them on the stalk when they are (briefly) in season.

In any case, people love this healthy, low-calorie appetizer/side dish these days in the USA. Serve them with my spicy, creamy sriracha aioli sauce for an extra kick. They are great for a party, a weekday side, buffet or vegetarian treat.

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Trim ends off sprouts and cut them in half lengthwise.
  3. Toss Brussels sprouts with oil, salt, pepper and seasoning on a rimmed baking sheet. Shallow pans are best.
  4. Roast for 20 minutes then stir.
  5. Roast another 15 minutes until sprouts are brown and crispy but not burnt.
  6. Serve warm with spicy sriracha aioli or your choice of sauce.
Recipe Notes

Loosen lots of leaves from the sprouts before roasting. They get very brown, crispy and delicious!

Omit the Italian seasoning or use a different blend, such as a Mediterranean style seasoning mix instead to vary the flavor.

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