Brussels sprouts have always been one of my favorite vegetables, along with broccoli and spinach. I remember seeing kids my age on TV and at school make jokes about how gross these vegetables are and I never really understood it. I mean, have they even tried any of them? They are so tasty!
I like broccoli and spinach multiple ways, but brussels sprouts always do best when roasted. They are naturally a bit bitter so roasting brings out a little sweetness to balance things back out. No matter how you prepare, dress, or eat them, there is one important rule to making brussels sprouts: DO NOT OVERCOOK THEM.
Overcooking any vegetable is a big no-no as it reduces their nutrient content. Brussels sprouts not only loose nutrition, but they emit a not-so-pleasant sulfur smell, too. Which is probably why a lot of people aren’t into them. But if you cook them until they are just softened, maybe with a tiny bit of crunch on the inside still, they are scrumptious and smell divine.
These sprouts have been all dressed up with garlic, thyme, and ginger. The garlic gives that amazing flavor boost but the ginger and thyme add both a sweetness and freshness to the brussels sprouts. It’s the ultimate balance of roasted veggie goodness and sure to convert everyone to sprout lover status.
Ginger Thyme Brussels Sprouts
- about 1 pound brussels sprouts
- 3-4 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 1 Tbsp fresh thyme
- 4 Tbsp olive oil
- salt and pepper, to taste
- Preheat the oven to 400 degrees F. Trim extra stem off of the brussels sprouts and slice in half (if you have really small ones too, leave those whole).
- Transfer the sprouts to a casserole dish or baking sheet and add all the remaining ingredients, making sure to coat the sprouts well. Bake for about 30-40 minutes, stirring about every 10. Serve hot.