Oma's Roasted Brussels Sprouts Recipe
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Oma's Brussels sprouts recipe is so easy to make. Not only that, but Oma (that's me) knows how to make this healthy veggie into extraordinary. WUNDERBAR! And that's by ROASTING! These little 'rose cabbages' (as translated from the German "Rosenkohl") take on a whole new flavor when made this modern way.
Now, if you've ever wondered how to roast Brussels sprouts, the temps, the times, and the extras added, just follow along below. I love taking a modern approach to traditional German recipes!
Roasted Brussels Sprouts Recipe
- 1 lb fresh Brussels sprouts
- 3 Tbsp olive oil
- 3 - 4 slices bacon
- salt, pepper
- Preheat oven to 400°F.
- Clean Brussels sprouts, discarding outer loose leaves. Cut in half.
- Put the Brussels sprouts into a plastic bag. Pour in olive oil and season with salt and pepper. Shake gently to coat sprouts.
- Pour sprouts onto cookie sheet (with a rim) spreading them out into one layer.
- Dice bacon and sprinkle over the sprouts.
- Roast for 30 - 35 minutes, stirring every 10 minutes or so, until golden brown on the outside and tender on the inside. Any leaves that are loose will be crispy and brown (extra delicious!)
- Serves 4
- For a non-German addition, sprinkle with Parmesan cheese during the last 5 minutes.
These little cabbages have a bold taste and can be served in a variety of ways. Try them roasted with bacon! Wunderbar! Or roast up an extra batch to turn into a salad!
That's right, a salad. Mix with baby spinach or kale. Add a dressing .... check out the recipe below as well as my more traditional Brussels Sprouts recipe.
Roasted Brussels sprouts with lots of bacon, roasted potatoes and roasted sausage!
I just love how my Mutti would take those traditional German vegetables and create easy vegetable recipes. Above, is an example of how this Oma turned it even easier!
If you're looking for a more traditional German approach for Brussel sprouts, check out this one made with cream -- yes, that's traditional German food for sure!
Brussels Sprouts Salad:
Why not make a double batch of these roasted Brussel sprouts -- and let the second batch cool.
Mix them together with about 4 cups of baby spinach (or kale). Pour over some balsamic vinaegrette.
Add some cheese (goat's cheese would be awesome).
You've got yourself a wonderful Brussels sprout salad!
Some German Cabbage Recipes ...
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Words to the Wise
"The wise are cautious and avoid danger; fools plunge ahead with reckless confidence."
Proverbs 14:16 (NLT)