Welcome to the 692nd Metamorphosis Monday!
Happy Monday! Hope you had a great weekend! If you’ve been reading BNOTP for a while, you know cooking is not one of my fave activities. Love to eat, but not so much to cook. I do like it when I come across something that’s healthy, tastes great, and that I can prepare quickly. I’ve always liked roasted Brussels sprouts and sometimes buy them already cooked in the frozen section. Recently, I decided to try roasting them in the oven thinking they would taste even better–and they do! Freshly roasted Brussels sprouts is so much better than the frozen kind!
Initially, to cook them, I washed them, peeled off any outer leaves that looked yucky, cut off the stems, then roasted them in the oven as a whole. Typically, I would need to roast them for around 45 minutes at 350° before they were tender. Then I came across this cute little Brussels sprout cutter and realized cutting them in half is a thing you do. lol I figured it would help speed up the cooking time, and it does!
The cutter is super easy to use, you just place the spout inside with the stem side toward the corner with the extra cutting blades–then press down.
Here’s how your sprout looks afterward. I’ve been tossing the leftover stems and leaves out into the yard for the bunnies who visit occasionally.
To roast them, I spread them out on a cookie sheet, baste them with a little avocado oil and sprinkle them with a bit of pepper and the tiniest amount of salt. I bake them at 350° for around 30 minutes. I call it roasting them but I guess I’m really baking them. I didn’t think to take a photo after they were roasted, but I’ll do that and add it to this post when I make them again this week.
The last time I made them, I pulled them out after about 20 minutes and removed the really small sprouts that looked already done, along with any little leaves that had fallen off and crisped up.
This is the cute little Brussels sprout cutter I use to cut the sprouts before roasting them and it does a great job. Cutting them in half definitely helps shorten the cooking time and I love how this cutter cuts the sprout in half and removes the stem all in one motion. You’ll find the spout cutter available here: Brussels Spout Cutter.
How do you roast/bake Brussels sprouts when you make them? What temperature do you prefer to cook them at and for how long? How do you season them? I can’t get over how sweet they taste once they are roasted! They have become my favorite snack during the day. Recently, I cooked an entire package of “Boar’s Head Traditional Bacon” in the oven, then stored it away in a zip lock bag in the fridge. One of my favorite snacks now is 4-5 roasted sprouts along with 1 slice/piece of bacon. I reheat them together on a plate in the microwave for about 30 seconds and the combination of the bacon flavor and the Brussels sprouts is soo good! I find it’s also a very filling snack that keeps me satisfied for a long time, much better than when I eat a carb-laden snack. I bet roasted sprouts would be great cut up in a salad with real bacon crumbled on top. Yum!
I would love to hear your favorite way of cooking Brussels sprouts!
Looking forward to all the wonderful Before and Afters linked for this week’s Met Monday!
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Metamorphosis Monday is a party that’s all about Before and Afters. Please link up your Before and After projects like DIY projects, room makeovers, craft projects even recipes. Any Before and After is great! Please do not link up Table Settings, save those for our Tablescape Thursday party on Thursday.
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