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. Eli even begs for these and a year ago her hated Brussels! 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