It’s time for Nourished Sweetly‘s very first recipe!! And it’s a great one. Simple but oh so good. The perfect way to kick off the recipe section of the blog!
Even as someone who absolutely adores vegetables, the chances of me eating them definitely diminish if I’m exhausted and hungry and just want something in my belly ASAP. That’s why I’m a big fan of batch cooking in advance — especially when it comes to vegetables. Roasting up a pan of seasoned vegetables takes very little time and means I have oh-so-yummy-don’t-need-to-cook-just-pop-in-my-mouth veggies on hand all week long.
If you’re just getting used to the idea of batch cooking vegetables, then this recipe is for you because it’s as easy as they come — no washing or chopping required! These roasted Brussels sprouts make a great side heated up along with whatever else you’re serving or even cold as a quick and easy snack. I can’t get enough!
Blackened Brussels Sprouts
Recipe adapted from allrecipes
Ingredients:
- 2-750g bags frozen Brussels sprouts
- ¼ cup olive oil
- 1 teaspoon your preferred salt — I use Himalayan salt (more or less, to taste)
- ¼ teaspoon black pepper
Directions:
- Preheat oven to 400 degrees F.
- Put Brussels sprouts in a large resealable bag. Pour olive oil over top and sprinkle with salt and pepper.
- Seal up the bag and massage the contents to distribute oil and spices over sprouts.
- Pour bag onto a large baking sheet and spread out evenly.
- Bake in oven for roughly 1 hour and 10 minutes, flipping every 15 minutes so they brown evenly. You can sprinkle with an extra bit of salt and pepper when you flip them if desired.
- Don’t be alarmed when the sides blacken a little — it’s delicious! Once the sides of the sprouts are evenly browned they are done and ready to eat once cooled slightly (Brussels sprouts can be really hot on the inside so be careful!).
Note: You can also use fresh Brussels sprouts, I just find them a little too expensive for me most seasons — especially when I make them in these massive quantities. If you do use fresh you may need to adjust the cooking time, so just keep an eye on them and keep flipping them until they’re evenly cooked.