Turkey for Thanksgiving is a sure thing in our family, so I turn to side dishes for variety. My favorite holiday is right around the corner and I’m working on this year’s menu. It’s a perfect opportunity to contribute a healthy side dish to Cathy of “What Would Cathy Eat?” and her Healthy Thanksgiving Challenge.
Growing up in my family, our Thanksgiving dinners often included candied yams topped with marshmallows and that gloppy green bean casserole topped with salty canned onion rings. Cocktails and too many pre-dinner snacks often blunted our appetites for the holiday feast. These days, we keep a closer eye on salt and fat, as do many families.
Before you turn up your nose at the idea of Brussels sprouts, I’m not talking about the mushy ones that have been boiled into an olive green sludge. These roasted sprouts are crisp and nutty, and provide a much-needed crunch that is often missing from Thanksgiving tables. The first time I served these to my husband, he thought they were fried potatoes!
No butter, cream, milk or cheese are needed here, and you can control the salt with just a sprinkling of sea salt. A splash of lemon juice or drizzle of good quality balsamic vinegar just before serving might make you forget about the salt shaker entirely.
TIP: Choose the smallest-sized sprouts you can find at the store. Large ones can be halved but they lack the “pop” you get when you bite into the whole little ones. This recipe can easily be doubled.
- 1 pound Brussels sprouts, trimmed and outer leaves removed
- 2 tablespoons extra virgin olive oil
- sea salt and ground black pepper
- 1 tablespoon lemon juice or 1 tablespoon balsamic vinegar
- Preheat oven to 400 degrees.
- Place the prepared sprouts on a sheet pan.
- Add olive oil, salt and pepper. Toss with 2 serving spoons or your hands. Spread sprouts evenly on pan.
- Roast for 30 minutes, tossing sprouts once or twice during the cooking.
- Add either the lemon juice or balsamic vinegar, toss and serve at once.
GREAT post, Liz! I love your write-up and love the recipe. So healthy!! I’m a huge fan of Brussels sprouts and make them all the time this time of year.
Happy Thanksgiving, dear Susan – can you believe it is almost upon us? Goal for 2013: a visit with you and Myles.
Wow. What a picture! I love brussels sprouts this way. They are so perfect with the turkey, mashed potatoes… you know all the fixings. I will even use the leftovers in soup. Thanks Liz.
Ditto – made your eggplant relish the other day, still my favorite vegan lunch!
LOVE brussels! I was just at the grocery store last night and stocked up and have a drawer full waiting and ready to be cracked into! Love this one, Liz!
Thanks, Averie, I got mine at “our” Vons but like buying them on the whole stalk at Trader Joe’s.
Great picture Liz, well done for making brussels look appetizing! I tried roasting them once but did something wrong as I wasn’t impressed. Next time I’m going to follow your recipe, it sounds great!
It’s the high oven temp that does the trick. Mine were actually done in 25 minutes but my oven runs hot.
Oh yes, I have been busy pickling these, but this recipe looks delightful Liz! I am guilty of drizzling maple syrup over mine along with the balsamic vinegar, would this ruin the healthy part? X
Maple syrup sounds delicious!
My all-time favorite way to eat brussels sprouts! And I was able to get one kid to eat it, too. He likes the crunch!
Me too – the crunch, that is…
Great photo and I just might be willing to try them… 🙂
Not a fan of b. sprouts? I was going to serve them for TG – will do something else.
Half of my family loves brussel sprouts and the other half doesn’t. I keep on trying to convert that other half. Roasting is the way to go.
Love the brown, crispy goodness on these sprouts….well, done.
Thanks for giving sprouts the love they deserve! GREG
You’re welcome – enjoy the holiday.