I’m starting a new section on my blog labeled 5-minute recipes. These are recipes that roughly take 5-minutes or less to cook, and who doesn’t love that! This recipe along with my 5-minute hot quinoa cereal and easy overnight steel-cut oats are the first in the series of great 5-minute recipes that don’t actually taste like a 5-minute recipe. Let’s admit it, we’re all busy and looking for shortcuts in the kitchen, but shortcuts that don’t require the use of a microwave and don’t compromise quality and taste. Well, I found a winner here. This is one of the quickest and easiest ways I’ve found to roast Brussels sprouts, and honestly the tastiest. These Brussels are charred, crispy and caramelized on the outside, and soft with a bit of resistance (not mushy) on the inside. Pure Brussels perfection for my taste buds. All you do is set the Brussels cut-side down in a searing hot skillet and place them under the broiler to roast the tops, easy peasy.
This is a perfect and healthy side dish for the fall and winter months. Between these sprouts and my 8-minute roasted broccoli, I’m all set for easy weeknight healthy sidedishes. I also used virgin coconut oil in this recipe, as it’s a better oil to use at higher heat temps, and gives these sprouts a touch of sweetness, perfect for the kiddos. You can use olive oil here as well, and add a splash of freshly squeezed lemon juice after roasting, along with some parmesan to add a kick of flavor, like my friend Stacy does. You could even be bad and toss in some crispy bacon or pancetta, the list goes on and on…
5-minute roasted Brussels sprouts:
serves 4 as a side-dish
- 1 1/2 pounds Brussels sprouts
- 1 tablespoon extra-virgin coconut oil, melted (this is the coconut oil that smells like coconut) or olive oil
- fine sea salt