This recipe is inspired by Chef AJ's Roasted Brussel Sprouts recipe from her Ultimate Weight-Loss program. They're always a hit!
Although her sprouts are DELICIOUS, I wanted to make a version that has a little more moisture and incorporates fresh rosemary.
Like zucchini, Brussel sprouts tend to be one of the more intimidating vegetables for people—regardless of the fact that they're super simple to prepare!
Honestly, they do smell while they're cooking, which doesn't help their case at all, but, until you've actually put one in your mouth, you really don't know if you're a fan.
Plus, there are so many ways to prepare them and it can be easy to overcook them so they end up either soggy or burnt. And if you don't flavor them well, they may taste kind of bland.
Don't let a poor tasting stop you though! These guys are sooo delicious!
A little confession: I've had nothing but just Brussels sprouts for dinner many times. Yes, there are certainly times when even I don't feel like doing much in the kitchen. This quick and easy dish requires less than 10 minutes of my actual time.
Brussels sprouts are especially tasty when they're roasted and paired with a sweet and sour sauce like this one. I just can't stop popping them into my mouth, one after another!
If you're not already on the brussel sprout fan train, I think this recipe will convert you!
FYI...This Brussels Sprouts Salad is also magical at creating brussels sprout lovers! ;)
By Chef Katie Mae
Makes 1–2 servings | Ready in 50 minutes | Stores 4 days in fridge