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

5.0 from 1 reviews
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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Comments

  1. I love roasted Brussels sprouts and so does Son, but it was only when I was introduced to fresh ones that I realized just how good they are. The first time I had fresh ones, they were pan sautéed wit garlic and butter and were absolutely delicious. Mr. GFE is not a fan though. I keep telling him that he has to try the fresh ones to appreciate them, but he won’t. LOL But, all that said, I don’t like capers at all, although I know some folks love them, so this recipe could be a Brussels sprouts game changer for them. ;-)

    Shirley

  2. I make roasted brussel sprouts all the time and love them. I’m going to add the capers since I love those, too! My trick on my sprouts is to add a bit of lemon juice or sprinkles of True Lemon. Thanks for your idea!

  3. Allfussyhere says:

    Oh yes, more please and fipor cauliflower broccoli, kale and spinach, quick plea for carrots whilst we are at it! No, don’t want much……..

  4. These look delicious! I love brussel sprouts, anyway, but another tasty recipe is always welcome! Fresh, organic brussels are the best ; if not… just fresh! You are correct, one must get the ” woody parts” out; the first layer of leaves. Also, one must cut off the stalk! Steaming is the easiest with a little butter and salt. I will try this! one, cause grilling is healthy, too! Thanks for posting!

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