Roasted Brussels Sprouts and Vegetable Medley

Photo Credit: Cooktop Cove, 2016

I absolutely L-O-V-E Brussels sprouts!

Most people do not and the lovely little vegetable has a bad reputation for being the least tasty among pick eaters. But I have found that when you find the right way to cook them they are actually incredibly delicious!

Traditionally Brussels sprouts have been boiled, since time in memorial and crispy-balsamic-brussels-sprouts-2this method of cooking diminishes their flavor, making them soggy and without texture. So I roast mine instead and this method of cooking totally elevates the lowly sprout to new heights. Yes! Roasting them gives the sprouts a delicious crispy texture and an awesome flavor. They are a very savory vegetable though, which is why in this recipe they were paired with red apples to give them with a little sweetness and baby Yukon Gold potatoes so that you have a wonderful range of flavors with each fork full.

This recipe is just in time for during the winter doldrums!

Serves 4 to 6

1 pound Brussels sprouts, cut in half
1 pound baby Yukon Gold potatoes, cut in half*
2 Red Delicious apples, medium diced
1 shallot, thinly sliced
2 tablespoons ginger, minced into a paste
7 cloves garlic, minced
2 tablespoons unsalted butter, small diced
1½ teaspoons chopped fresh thyme
1½ teaspoons salt
Ground black pepper, to taste
Drizzle of olive oil
2 tablespoons finely chopped parsley, for garnish
1/2 cup cashews, roasted and roughly chopped, for garnish (optional)


Preheat oven to 400º F.

In a large bowl, mix all the ingredients together except, parsley and cashews.

Line a baking dish with parchment paper. Spread the Brussels sprouts mixture on top. Drizzle with olive oil.

Bake for 25 to 35 minutes, stirring occasionally, until the Brussels sprouts are browned in spots and the other vegetables are tender and crispy around the edges.

Remove the Brussels sprouts from oven and transfer to a serving platter. Garnish the vegetables with a sprinkling of parsley and cashews, if desired and serve immediately.


Cook’s Notes:
*You can use any full sized potatoes that you desire, just cut them into a medium sized diced.


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