My hubby and I ate very differently when we started dating. With me being raised in New England and my hubby from the deep South, we grew up on different foods. My family ate a lot of comfort foods (meatloaf Mondays anyone?) and from my Italian and Polish roots. My hubby grew up on casseroles, catfish, and whatever game came home from hunting trips.
So when we started dating, it was easy to impress him with what I considered old-standbys, like pasta with meat sauce and chicken parmesan. He was not quite as open-minded about trying new vegetables, however. To this day, I still remember making him these Roasted Brussels Sprouts and hearing the doubt in his tone when I served them. It’s a Brussels sprout, and you know those have a bad reputation. He was convinced that they were going to be terrible.
Hubby didn’t expect to love roasted Brussels sprouts as much as he did. Today, he not only requests this side dish, but he peeks into the oven to see how much longer until they’re done.
Brussels sprouts really do get a bad rap. But when you roast them perfectly, they’re amazing. Crispy on the outside, just under al dente on the inside. The recipe below is my favorite way to make them – very simply, seasoned only with a healthy sprinkling of kosher salt and pepper. If you want to get fancy, you can throw a few slices (probably 6-8 for the recipe below) of diced, raw bacon in there when cooking. My hubby loves it when he finds a bacon surprise in one of his favorite vegetable dishes. 🙂
These Roasted Brussels Sprouts are just one of the healthy, green recipes the #SundaySupper tastemakers have put together for you, for your St. Patrick’s Day celebrations. Be sure to scroll to the bottom of this post for more inspiration on healthy options for your St. Patty’s Day.
Roasted Brussels Sprouts
By Books n’ Cooks
- 4 lbs. Brussels sprouts, stems trimmed, halved, with outer leaves discarded
- 1/4 c. extra-virgin olive oil
- 1 Tbs. kosher salt
- 1/2 Tbs. freshly ground black pepper
Preheat an oven to 450F.
In a large Pyrex or baking dish, toss Brussels sprouts with oil until mostly coated. Sprinkle with half of the salt and half of the pepper. Toss. Sprinkle with remaining salt and pepper. Toss.
Bake for 1 hour, stirring every 20 minutes. Brussels sprouts should be cooked throughout but not be soft, and leaves will be beginning to get crispy.
Check out more fabulous healthy, green recipes for your St. Patrick’s Day celebrations below, from the #SundaySupper tastemakers.
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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