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.
- 1 pound Brussels sprouts
- 2-3 Tablespoons olive oil
- 1 teaspoon salt (or to taste, the capers are salty)
- 1/4 teaspoon pepper
- 2 Tablespoons capers (not drained)
- Wash Brussels sprouts and cut in half (cutting off woody stem if there is one.)
- Toss halves with oil, salt, and pepper and spread on a foil-lined baking sheet.
- 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.
- Remove to serving bowl and mix in capers.
Danielle 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!