roasted brussel sprouts, leeks, & onion

Last year, my good friend Dominique taught me how to roast brussel sprouts. Before she taught me, I had the stigma most people do: that they’re a gross, inedible vegetable. Little did I know!

That way: Preheat oven to 400. Cut fresh brussel sprouts in half. Blanch in boiling water for 1-2 minutes. Place on a cookie sheet or in a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20-30 minutes. Enjoy as a healthy side dish to a meal.

A new way: Preheat oven to 400. Shred fresh brussel sprouts with a grater or a just a knife. Blanch in boiling water for 1 minute. Place in roasting pan with strips of onion and chopped (and trimmed!) leeks. Drizzle with balsamic vinegar and olive oil. Sprinkle salt, pepper, garlic powder, and a tiny dash of cayenne over top. Layer with parmesan cheese (preferably freshly shaved). Roast for 15 minutes then throw chopped walnuts on top. Roast for about 10 more minutes, tossing occasionally. So flavorful- nutty, cheesy, and healthy!

Before & After

Recipe inspiration: Kalyn’s Kitchen, Dishing Up Delights, & 101 Cookbooks

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P.S. Happy belated birthday to Miss Dominique! You’re the best tapi a girl could have 🙂

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8 thoughts on “roasted brussel sprouts, leeks, & onion

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