• Liz Talley - Urban Graze

Roasted Brussels Sprouts

2 c. Brussels sprouts 1 Tbsp. olive oil Salt and pepper

Preheat oven to 375. Toss sprouts in a bowl with olive oil, and salt and pepper to your taste. Spread on a parchment lined, rimmed baking sheet and roast for 20-30 minutes, depending on size, until well browned. Stir, turn, or shake pan once to insure even browning. Adjust seasoning.

An idea: I once added some roasted Brussels Sprouts to my veggie tray (I had them stabbed with a toothpick). They were a big hit -delicious at room temperature, served with dip.


With Hazelnuts and Maple Syrup Glaze

2 c. halved or quartered Brussels sprouts

2 Tbsp. chopped hazelnuts*

1 tsp. olive oil

1 tsp. maple syrup

Salt and pepper to taste

Preheat oven to 375.

Toss all of the ingredients together and spread on a parchment lined, rimmed baking sheet and roast for 15-25 minutes, until well browned.

Stir, turn, or shake pan once to insure even browning.

*I keep a small “kitchen hammer” in a drawer for just this type of job. Place the nuts in a sealed baggie or in the tight folds of a dishtowel, and tap lightly with a hammer to desired chop size.

With Apples, Onions & Bacon

A winning flavor combo! Excellent with roasted turkey, chicken or pork.

Follow Roasted Brussels Sprouts directions above, then put the roasted sprouts into a bowl and scrape any remaining drippings from the baking sheet into a saute pan. Next:

3 slices bacon, snipped into 1/2” pieces and crisp-cooked (save drippings!)

1 small apple, peeled and 1/4” diced (about 1/3–1/2 c.)

1/4 c. thin onion slivers

2 tsp. lemon juice

1/4 c. candied or spiced pecan halves or roasted pumpkin seeds, optional

1-2 Tbsp. maple syrup, optional

Heat saved bacon dripping in a saute pan. Add the apples and onions and cook for about 5 - 8 minutes, or until tender and starting to brown. Combine with the sprouts, add lemon juice and toss lightly. Season to taste.

If desired, sprinkle with pecans and drizzle with maple syrup.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©


Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now