Roasted Brussels Sprouts

Roasted Brussels Sprouts at The Gluten-Free Homemaker

My family has not been fond of Brussels sprouts, and I have tried different recipes over the years trying to get them to like the veggie. Nothing seemed to work, and so I hadn’t made them in quite a long time when Danielle sent me this roasted Brussels sprouts recipe. I won’t say that the recipe won them over, but a couple of my kids actually ate them.

I normally like Brussels sprouts. I tried sweetened versions in my attempt to convert the kids, but that’s not my preference (and it didn’t work anyway). I like this tangy version and would definitely make it again.

I roasted mine on the grill since I didn’t want to turn the oven on. The flame is a stronger at the back of the grill,so I found I needed to stir them about every 10 minutes. A few got a little burnt on the bottom, but it worked pretty well.

A guest post by Danielle McKinney

These roasted Brussels sprouts will convert veggie haters before they even realize it! The crisp leaves and salty tang of the capers are a great combination and will change any memories of mushy, bitter Brussels sprouts from your past into something so much better.

Roasted Brussels Sprouts at The Gluten-Free Homemaker

Roasted Brussels Sprouts
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 pound Brussels sprouts
  • 2-3 Tablespoons olive oil
  • 1 teaspoon salt (or to taste, the capers are salty)
  • ¼ teaspoon pepper
  • 2 Tablespoons capers (not drained)
Instructions
  1. Wash Brussels sprouts and cut in half (cutting off woody stem if there is one.)
  2. Toss halves with oil, salt, and pepper and spread on a foil-lined baking sheet.
  3. Bake at 400° for 25 minutes or until browned and slightly crunchy. Optionally, you could place the baking sheet on a preheated grill and stir several times during the baking.
  4. Remove to serving bowl and mix in capers.

 

Danielle_McKinney_profileDanielle is married to Ryan and is the happy mom of baby Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!

 




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