Written by Kate Tietje and updated by Sarena-Rae Santos in November of 2023.
Are you bored with the usual dinner vegetables? I know we are. That’s why I decided to try out these delicious roasted Brussels sprouts.
When we make this, we often use shaved Brussels sprouts. Unlike the Brussels sprouts I ate as a kid; these aren’t a yucky, overcooked, nasty mess. Instead, they have a crisp outside, soft inside, and are tasty. They’re a great side dish to just about anything. Try them out; you won’t regret it!
Roasted Brussels Sprouts
Ingredients:
- 1 lb. Brussels sprouts
- 2 tbsp lard or avocado oil
- Sea salt and pepper to taste
- 1 – 2 cloves crushed fresh garlic (optional)
Directions:
Step 1: Start with shaved Brussels sprouts or cut each sprout in half.
Step 2: Toss with fat and spices
Step 3: Transfer to a baking tray and bake at 350 for 15 – 20 minutes (maybe less for shaved, more for halved).
Step 4: Serve when the edges are browned.
Roasted Brussels Sprouts
Ingredients
- 1 lb. brussels sprouts
- 2 tbsp lard or avocado oil
- Sea salt and pepper to taste
- 1 - 2 cloves crushed fresh garlic optional
Instructions
- Start with shaved Brussels sprouts or cut each sprout in half.
- Toss with fat and spices
- Transfer to a baking tray and bake at 350 for 15 - 20 minutes (maybe less for shaved, more for halved).
- Serve when the edges are browned.
Your recipe is pretty similar to our favorite way to eat brussel sprouts. Here is what we do:
Sauteed Brussels Sprouts with Bacon
6 ounces bacon, chopped
1 lb brussels sprouts
Salt and freshly ground pepper
1 Tbsp. lemon juice
1 Tbsp. thyme
Put the bacon in a large skillet over medium high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, 5 to 10 minutes. Meanwhile, trim the hard edge of the stem from the Brussels sprouts, then cut them into quarters.
Add the sprouts and 1/4 cup water to the pan with the bacon; sprinkle with salt and pepper, turn the heat to medium, and cover. Cook, undisturbed, until nearly tender, about 5 minutes.
When the sprouts are ready, uncover and raise the heat back to medium-high. Cook, stirring occasionally, until any remaining water evaporates and the sprouts are fully tender, another 5 to 10 minutes. Stir in the lemon juice and thyme and serve.
I LOVE Brussels Sprouts!!!! I’ve also slightly boiled them & then fried them in butter with some garlic. Unhealthy…YOU BET!!!! But they were SO good!!!!
Pour some Balsamic Vinegar on it as well, prior to roasting, and that adds a whole new dimension of flavor!
I do this stovetop in my cast iron skillet and they get nicely browned. I use coconut oil instead of the lard though. Great recipe!
I love mine crispy. If that interests you, roast them in a cast iron skillet. I promise you’ll never go back to a glass pan!
We boil ours until bright green, then drain and saute in butter and dijon mustard… delicious!!
Lard & Brussels Sprouts – NOTHING BETTER!