Brussels sprouts get a bad rep. I think, when cooked right, they are one of the most delicious veggies. Here’s how I do them:
Ingredients:
- 1lb Brussels Sprouts
- 1 tbs Olive Oil
- 2 tbs (21g) Agave Nectar (or some other kind of sweetener)
- 1 tsp Salt
Directions:
- Preheat the oven to 425F.
- Pick all the gross, brownish leaves off of the sprouts.
- Put the sprouts in a colander and run cold water over them.
- Cut the bottom stems off of the sprouts and then cut them in half. Be sure to keep the leaves that fall off the sprouts – they get all crispy and delicious when cooked.
- Put the sprouts, olive oil, agave nectar, and salt in a large bowl and stir.
- Lay the sprouts out on a baking sheet. Make sure they don’t overlap too much.
- Cook the sprouts until they are tender. The cooking time depends on how you like your sprouts. I like them to be tender but still bright green (about 20 minuts in the oven). Some people like them to be super soft and green-brown in color (about 40 minutes). Try them both ways to see what you like!
How do I get anything done with this cat around? =)
Courtney - My husband asks for these! That’s a big deal in our home. Thank you for posting this recipe, I have made it weekly for the past month. Your directions are also very easy to follow, which I appreciate greatly. Thank so much for sharing! :)
Peg Kinziger - These are simply unbelievable…….I’m making them again tonight…..and also putting the spare leaves on the cookie sheet……yummy!
Erica - These are amazing!!! I’ve made them (OK, my mom made them for me) twice in the past week. Thank you so much!
What I’ve Been Cooking Lately | Isis Asylum - [...] This brussels sprouts recipe: V.K. Reese Photography [...]
Marianne - Wow! This recipe was fantastic! Completely changed my opinion on brussel sprouts (just used to eat them because they were healthy and I felt like I was supposed to!. But after making your recipe, I actually really liked them!! Next on the hit list–picky non-vegetable eating fiance! I’m nearly certain this will win him over!
Rabbit Food » s-rinehart photography blog - [...] quinoa with balsamic vinaigrette, garlic button mushrooms, and (a slightly modified version of) VK Rees’ brussels sprouts (I don’t bake mine very long, I like ‘em a real [...]
How to Cook Brussels Sprouts - [...] #adtop { display:block;background:#; } #split {}#single {}#splitalign {margin-left: auto; margin-right: auto;}#singlealign {margin-left: auto; margin-right: auto;}#splittitlebox {text-align: center;}#singletitlebox {text-align: center;}.linkboxtext {line-height: 1.4em;}.linkboxcontainer {padding: 7px 7px 7px 7px;background-color:#eeeeee;border-color:#000000;border-width:0px; border-style:solid;}.linkboxdisplay {padding: 7px 7px 7px 7px;}.linkboxdisplay td {text-align: center;}.linkboxdisplay a:link {text-decoration: none;}.linkboxdisplay a:hover {text-decoration: underline;} function opensingledropdown() { document.getElementById('singletablelinks').style.display = ''; document.getElementById('singlemouse').style.display = 'none'; } function closesingledropdown() { document.getElementById('singletablelinks').style.display = 'none'; document.getElementById('singlemouse').style.display = ''; } Thankful Things Thursday: Good Advice & Brussels SproutsPoor Personal Hygiene Practices in a Restaurant and How to Prevent a Food PoisoningHow to Cook Perfect Brussels Sprouts [...]
Erika - These are great! Thanks for sharing.
What We’re Reading This Week Women's Magazine for Fashion, Sex Advice, Dating Tips, Celebrity, Health and Fitness News – Women's World Daily - [...] Eat Your Brussels Sprouts! Brussels Sprouts get a bad rep. However, when cooked right, this blogger swears they are one of the most delicious veggies. And hey…after all that Halloween candy some greens might be just what you need. Via V.K. Rees Photography [...]
brighteyedbaker - I LOVE brussel sprouts. I’ve actually never had them baked, as far as I know. I was surprised that you use agave nectar on them; I never would have thought to do that.
As everyone else has said, your photos are beautiful!
Kankana - Your photos are stunning and I am loving the gorgeous mess in it!
Kristen - Brussels sprouts that look romantic, mysterious, and delicious. You work magic with a camera!
vkrees - The agave nectar is a must, Jes! =)
Cat ~ The Verdant Life - “What they said!”
Your photog skills are divine and I am jealous! I’m so glad to have discovered your blog and your photos have already become a great source of inspiration for my own photography. Thank you!
Jes - Brussels sprouts are my favorite veggie–your roasted ones look divine (especially with that touch of agave nectar for sweetness). And again, what a perfect cat photo :)
JL goes Vegan - Wow, your photos are stunning. I love the simple approach to brussels, too. No need to cover up the flavor — they are delicious!
Mandee - What gorgeous photos, I love roasted Brussels sprouts too. Your cat is adorable, I don’t know how I get anything done with my two either :)
Cara - Oh kitty-you want nothing to do with those sprouts now do you? Good! That leaves more for me :) I LOVE brussels sprouts–they are one of my favorite vegetables, just as your blog is one of my favorites… xo
Ashlae - I’ve never seen brussels sprouts look so beautiful. I’m not a fan of them, but I think I’ll give them one last chance with this recipe :) Cannot wait to try it!
PS – beautiful, beautiful photos
Cara - Your kitty is absolutely darling and your photos look gorgeous! I want brussel sprouts right now (even though I actually hate them…)
coldandsleepy - Oh, brussels sprouts… I never understand what it is people don’t like about them. Roasting is definitely the way to go, too.
Your photos are, as always, alarmingly gorgeous and enticing.