Never eat boiled brussels sprouts again! Roasting them with olive oil, salt and pepper brings out a toasty, sweetness to this once feared vegetable. And I can’t even talk about the crispy leaves. The glaze is added while roasting that slightly caramelizes.
If you use low sodium soy sauce, you can add salt to taste otherwise, you may not need it. Just adjust according to your taste. As a child I was never a lover of Brussels sprouts. No matter how hard she tried, my mother could never get me to eat, well, not just Brussels sprouts but any type of vegetable. That’s not that unusual for a any child, I suppose. But now that I’m an adult and I discovered roasting them, they are now my favorite seasonal vegetable. It’s amazing how that worked out. Even when there is no holiday, I like to serve this Brussels sprouts recipe alongside my easy Sage Rubbed Pork Tenderloin. Check out the recipes below for roast turkey and herb roasted beef tenderloin. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
