Posted by: Catherine | January 23, 2009

Roasted Brussels Sprouts (and also Broccoli and Asparagus)

bakedsproutsWeeknight dinners for the family are simple–I only make two things, a meat (that includes chicken, turkey and fish) and a vegetable, which neither Bruce nor Emma eat without a fight. I have found, though, if I roast the greens with a bit of olive oil and lots of salt, Emma, at least, will eat them (so much for parental example by Bruce). In fact, when we have leftover roasted brussels sprouts Emma takes them to school in a baggie for her friend Kelsey, who had them here one night by mistake (as a rule, brussels sprouts don’t go over big with most kids–go figure) and absolutely loved them. Do you make any vegetables your kids suck down? Do tell.

 

Enough Brussels Sprouts, Broccoli or Asparagus for the group

Olive oil

Kosher salt

 

After washing the vegetables, dry thoroughly, place on one layer on a baking sheet. Sprinkle with olive oil and a generous amount of salt (must be kosher–you need the big flakes to absorb the moisture), toss and bake at 425 degrees for around 10 minutes.

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Responses

  1. Hi! This is Kelsey. I’m so glad you put this up, because now I can make it too! I can’t wait to tell you how it ends up. I’m loving your blog, it’s exactly what I need to take up cooking! Hopefully, I’ll see you soon!

  2. My kid doesn’t have her molars in yet so she hasn’t had the pleasure of enjoying roasted vegetables. But my husband and I absolutely LOVE roasted vegetables. We started with brussel sprouts and moved on to brocolli, cauliflower, turnips, asparagus and carrots. We really enjoy this simple way of preparing vegetables.

  3. […] Why steam when you can roast? It’s no wonder  Bruce and Emma wouldn’t let a single  vegetable pass their lips when I was steaming everything. Whatever it was–broccoli, asparagus, cauliflower, carrots, Brussels sprouts–it was bland, relatively tasteless and, as Emma said, “gross.” Butter helped, but I figured that defeated the purpose and left off the pat. Then I made Ina’s Roasted Winter Root Vegetable Soup, and when I took the mix of carrots, butternut squash, parsnips and sweet potatoes out of the oven before pureeing I couldn’t believe their deliciousness. I may have been late to the game, but I started with broccoli–drizzled the florettes with a bit of olive oil, sprinkled with kosher salt, put in a 425 convection oven for about 15 minutes…and watched them disappear before my very eyes. Yes, Bruce and Emma ate them all. Now I roast everything, even peas. Check out Roasted Brussels sprouts (and broccoli and asparagus). […]


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