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Easy Roasted Brussels Sprouts Recipe (Oma's Gerösteter Rosenkohl)
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
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 extraordinary. 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!
These little cabbages have a bold taste and can be served in a variety of ways. Try them roasted with bacon! 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.
Here I've roasted Brussels sprouts with lots of bacon, roasted potatoes and roasted sausage! Mega lecker!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 made 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!
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Roasted 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 (120 grams) of baby spinach (or kale). Pour over some balsamic vinaigrette.
Add some cheese (goat's cheese would be awesome).
You've got yourself a wonderful roasted brussels sprout salad!
Can You Roast Frozen Brussels Sprouts?
What if you only have frozen brussels sprouts? That's what my daughter-in-law, Sylvie, also wondered. And this is the recipe she created, using balsamic vinegar and maple syrup! And no oil!!! And they sure look and taste amazing!
Ready to Roast Your Brussels Sprouts?
Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl
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 extraordinary. And that's by ROASTING!
These little 'rose cabbages', aka rosenkohl, take on a whole new flavor when made this modern way.
Prep Time:
10 minutes
Roast Time:
35 minutes
Total Time:
45 minutes
Servings:
Makes 4 servings
Ingredients:
- 1 pound (454 grams) fresh brussels sprouts
- 3 tablespoons (45 milliliters) olive oil
- 3-4 slices bacon
- salt, pepper
Instructions:
- Preheat oven to 400°F (205°C).
- 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 a 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!)
Notes/Hints:
- For a non-German addition, sprinkle with Parmesan cheese during the last 5 minutes.
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Comments? Questions?
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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
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As a German-American that is a bit culinarily challenged, this book is a true blessing...
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