Countdown to the Holidays: Oven-Roasted Brussels Sprouts

As we rev up to chow down for the holidays, Hungry Nation will highlight some of our favorite seasonal recipes from our creators.

One of the best parts of a Thanksgiving spread is the bounty of amazing side dishes. Stuffing, mashed potatoes, sweet mashed potatoes and….Brussels Sprouts? That’s right, the dish every kid loves to hate is actually a great companion to a hearty meal. Plus, compared to the rest of Thanksgiving dinner, this green cabbage-like veggie is relatively easy to cook. Hungry in Brooklyn chef Shea Hess shows us just how simple it can be to whip up some mmm mmm delectable Brussels Sprouts.

Part of the reason why lots of adults and children alike blanche at the mention of this vegetable is because they have only ever tasted it overcooked. Overcooked Brussels Sprouts emit a sulphurous odor that makes them taste very bitter. We’re not trying to say your mom or dad is a bad cook, we just want you to give Brussels Sprouts one more chance.

This Hungry in Brooklyn recipe is a great step to bringing you back into the light. It’s commonly known (i.e. our opinion) that Brussels Sprouts taste best when roasted. You get a deliciously crunchy layer on the outside and a perfectly cooked bite on the inside. Shea’s recipe makes it even easier for you as she suggests you pop your tray of B.Sprouts in the still-warm oven after you take your turkey out.

With the added bonus of lemon zest and parmigiano-reggiano, you won’t regret adding this recipe to your Thanksgiving menu!