Have you ever made something that turns out better than expected? Some meals I make hit the mark while others can fall a little short of expectations. Sometimes, though, I’ll try something and it is an instant home run. “I want to marry these Brussels sprouts” came out of my mouth after several seconds of chewing. These Brussels sprouts are the perfect combination of salty and sweet and are sure to please a crowd at any family gathering. Admittedly, almost all the work was done for me with the help of a seasoning packet from Urban Accents, which I just happened to notice in the Asian/Indian aisle at Whole Foods last weekend. The balsamic and roasted onion veggie roaster seasoning is one of four at my local Whole Foods, and it’s safe to say I will be trying the others at some point as well. Since each package can roast three batches of vegetables, I like that it is resealable to prevent loss of freshness. I followed the suggested cooking method on the package and could not be happier with the outcome. Best of all, you could use this with potatoes or other root vegetables if your diet allows which makes this a very versatile product to have in your pantry.
I began by pre-heating my oven to 350°F and pulling the Brussels sprouts out of the freezer, cutting the ends off and slicing them down the middle while still frozen. I eye-balled it, but I’d guess I had about 2 cups of Brussels sprouts in my bowl when I was finished; these definitely shrink in the roasting process, so I recommend using more Brussels sprouts and doubling the butter & oil mixture if you’re feeding a family. I took 1 tablespoon of organic pasture butter and melted it in the microwave for 25 seconds before adding 2 tablespoons of extra virgin olive oil. Next I scooped 1.5 tablespoons of the seasoning into the butter and oil and stirred until well-combined. I drizzled this over the halved brussels sprouts and tossed until they were evenly coated.
After everything was combined, I spaced them out on a rimmed baking sheet lined with foil and made sure each piece was sufficiently coated with the mixture to avoid burning before cooking them for 20 minutes. The instructions suggested turning them over halfway through cooking, but I loved how the bottoms were crispy and the centers were still tender.
These really could not have turned out any better and they were so easy to make. The seasoning definitely enhanced their natural flavor and I could easily taste the balsamic and onion; I had no trouble using frozen Brussels sprouts. A year ago I never would have thought to try Brussels sprouts (as I was certain I’d hate them) but now I really enjoy them roasted and steamed. What’s your favorite way to eat them? Let me know below!