Blackened Pepper Roasted Brussel Sprouts

Something that fellow foodie Arman told me a month ago was that he craves a certain kind of vegetable and has so much trouble looking for places that have it. On top of that, this vegetable has to be prepared a certain way. Guess what this vegetable was? Yep: roasted Brussel sprouts.

I totally resonated with Arman–you have no idea how many times I find myself craving a particular dish and as a result, hunting down every restaurant that could possibly have this dish. Exhibit A: ratatouille. Exhibit B: whole grain pancakes. Exhibit C: Italian-style eggplant. Exhibit D (yes, there is one): vegan gelato. Unfortunately, this is so much harder than searching up a type of cuisine such as “Indian food” or “Mediterranean cuisine” because the Internet has to do some searching gymnastics and go through every menu and such, which gets you caught up in unrelated links that lead you to nothing. FOODIE PROBLEMS. CAN I GET AN AMEN?!

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Kind of inspired by my visit from Lemonade, I knew that I had to find a way to recreate their absolutely five-star stunning roasted balsamic Brussel sprouts with caramelized onions and everything that you would look for in a roasted vegetable dish. Simply to compensate for the fact that it would take me hours to find a place with roasted Brussel sprouts, why not actually be a smartass and make them myself?

These roasted Brussel sprouts are everything you want in roasted vegetables: crispy blackened edges, a buttery surface, spice from the peppers, and of course, softness of the insides of the Brussel sprouts. The sauce that you want to drizzle on top of these babies are totally up to you too. I personally love using a sweet, organic balsamic vinaigrette with the juice of a lemon, or a light drizzle of tahini and fresh dill. Let me know in the comments below what your favorite things are to serve with Brussel sprouts, and your favorite vegetables for popping in the oven to roast or broil in particular!

RECIPE

  • 1 whole stalk of fresh Brussel sprouts (makes around 3-4 cups)
  • Olive oil to drizzle (I used around 1-2 TBSP; can sub for coconut oil)
  • Salt and black pepper to taste
  • Desired sauce to serve with

PROCEDURE

  1. Set your oven to roast or preheat to 400F.
  2. Peel your Brussel sprouts and chop each in half.
  3. Toss in olive oil until everything is well-coated.
  4. Place on a lined nonstick baking tray covered in aluminum foil.
  5. Season with salt and pepper to taste and roast/broil for 35-40 minutes, or until the edges of the Brussel sprouts are blackened.
  6. Place in a serving dish and drizzle your favorite sauce on top or serve on the side.

Do you search up your cravings at certain restaurants? What are your favorite veggies to roast?


2 thoughts on “Blackened Pepper Roasted Brussel Sprouts

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