Brussels sprouts tastiest when roasted
Roasting Brussels sprouts until they are deeply browned and their outer leaves have crisped is one of the most enticing ways to cook them. The method has turned around countless Brussels-sprout naysayers, including my husband, who gobbles them up prepared this way but cannot stand them steamed.
This recipe builds on that trusty basic, adding easy flourish and flavors that complement the vegetable.
After roasting the sprouts, which were simply drizzled with olive oil and sprinkled with salt, you toss them with toasted sunflower seeds to highlight the vegetable’s nutty undertone. Then you add diced fresh apple, which adds contrasting sweet freshness and color.
A vinaigrette made with apple cider vinegar, grainy mustard and a touch of honey ties the elements together and lends a bright punch to the sprouts’ earthiness.
It’s such an effortless, healthful side dish, yet it yields a multitude of pleasure.
Serve alongside roasted meat or poultry, or atop a smear of hummus.
ROASTED BRUSSELS SPROUTS WITH APPLE AND SUNFLOWER SEEDS
Makes 4 servings Heat oven to 375 degrees. Place the Brussels sprouts on a rimmed baking sheet and toss with 1 tablespoon of oil and the salt. Roast (middle rack) 30 to 40 minutes, until they are deep golden brown, crisp outside and tender inside.
Meanwhile, place the sunflower seeds on a small baking sheet, toast in the oven (lower rack) 6 to 8 minutes, until fragrant. Let cool.
Whisk together 1 tablespoon oil, vinegar, mustard and honey for an emulsified vinaigrette.
Once the Brussels sprouts are done, transfer to a serving bowl. Toss with the apple, sunflower seeds and dressing; serve immediately.
140 calories, 5 g protein, 13 g carbohydrates, 5 g fiber, 4 g sugar, 9 g fat (2 g saturated), 0 mg cholesterol, 105 mg sodium