My lord and I absolutely love brussels sprouts! Roasted, steamed, sautéed, and even fried, we can’t get enough of these little baby cabbages. Tender and delicious, brussels sprouts are a great source of fiber, antioxidants and have the potential to reduce the risk of cancer and improve blood sugar control.
The name of this recipe is a mouthful, but it was the only way I could effectively convey the symphony of flavors. My husband and I literally pop these bad boys like popcorn they are so tasty. Super simple to make, with just a few ingredients, these brussels sprouts are the perfect side dish for any meal!
2 pounds fresh brussels sprouts
Oil to drizzle over brussels sprouts (approx. 1/8 cup)
Salt to taste
1.5 tablespoons pepper
Juice of half a lime + extra for finish if desired
3-4 cloves of garlic, smashed and minced
2 tablespoons of fresh mint, finely chopped
3 tablespoons of fresh cilantro, finely chopped
- Wash brussels sprouts extremely well, trim ends, and cut in half. Pat completely dry.
- Drizzle oil on brussels sprouts.
- Add salt, pepper, garlic, mint, and cilantro, and lime juice.
- Toss well and taste a leaf of a sprout to assess taste. Add more salt if necessary.
- Spread dressed sprouts to a baking sheet in an even layer and put into a preheated 400 degree oven.
- Check about 15 minutes in and turn if necessary. Some sprouts are smaller than others and may brown more quickly. This is just a good rule of thumb.
- Check sprouts at 30 minutes. If you are satisfied with the doneness and crispiness, pull the sheet pan out. If you want your sprouts crispier, turn the oven up to 425 degrees and roast for another 7-10 minutes. The brussels sprouts pictured were taken out at 30 minutes.
- Remove once done and enjoy!
Tip: Enjoy these as is, or with a yummy siracha aioli.