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Thursday, December 17, 2009

Simple Side Dish: Roasted Brussels Sprouts

Is it just me or is cooking inspiration lacking in others too? I blame the weather. Who wants to go grocery shopping when the temperature is hovering around zero? I also blame the holidays. Instead of making a meal planning list, I’m making gift shopping lists.

So, instead of trying new ingenious meals, I’ve looked around my kitchen for items to use up. We’ve eaten a lot of hodgepodge meals lately like a trio of side dishes or a small meal with a bigger dessert. One of my favorite recent meals would have to be Roasted Brussels Sprouts alongside Roasted Delicata Squash. Simple, easy, light, and totally local.

We had planned on making a fresh salad from the Brussels sprouts from our winter crop share. However, we did not use them fast enough and they started to wilt. So, after a little damage control (tossing the wilted yellow leaves & halving the sprouts), they were tossed with a bit of olive oil, salt and pepper and baked at 425° for 25 or so minutes. I grated a bit of Parmesan cheese on top for extra flavor.

The light dinner gave us an excuse for a big piece of pumpkin pie with freshly whipped cream. Mmm…delicious!


  1. Your squash is so pretty sliced like that! It looks beautiful! (I hear you on lack of inspiration as well)I'm trying to clean out fridge/ things have been a little on the boring side for me too!

  2. OK, I'm totally all for the lighter dinner, bigger dessert concept! Plus, pumpkin is a good source of antioxidants, right???? :)

  3. Roasting them is how I finally learned to like Brussels sprouts. I grew up in a family that only boiled them, and that's gross to me. But roasted? Yum.

  4. Very pretty! I am hitting that mid winter slump. I was so excited about the fall/winter harvest and now I'm wondering what's new to cook. Of course, there are always holiday treats to make, which also may be why I'm in a slump -- a sugar slump.


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