Roasting Veggies rather than steaming or boiling is an absolute game-changer!
Have you tried them yet?!!
Boiled Brussels sprouts are basically mush, blah, and offensively stinky; whereas a roasted one is a slightly charred and caramelized sweet n’ crunchy.
They are phenomenal when prepared this way, and it’s super easy too!
With the high heat, caramelization occurs, and those dark-browned crispy edges are an edible crunchy delight.
I really prefer using a high-quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° F. )
This smoke point allows you to safely sear, saute, stir-fry, barbecue and even bake at high temps without your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.Makes about 6 servings
- 2 lbs fresh Brussels Sprouts
- 2 Tbsps avocado oil, olive oil, or coconut oil
- 3 Tbsp freshly grated Parmesan
- 1/2 tsp. sea salt, or to taste
- Preheat oven to 400 degrees f.
- Trim and halve the Brussels sprouts, and place in a large glass bowl.
- Add the oil and grated Parmesan, and sea salt.
- Toss well to coat well, then place everything on a large, rimmed baking tray.
- Distribute sprouts evenly in a single layer on the tray.
- Roast in your preheated oven for 15-20 minutes, turning once in the middle of roasting time until golden brown with crunchy outer shells and the center of the sprouts are tender-crisp.