Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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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!

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.

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 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!

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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 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!

Go to the recipe for Roasted Brussels Sprouts with Balsamic Vinegar & Maple Syrup ->

Ready to roast your Brussels Sprouts?

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Print Recipe

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 into extraordinary. WUNDERBAR! 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 fresh Brussels sprouts
  
• 3 tablespoons olive oil 
  
• 3 - 4 slices bacon
  
• salt, pepper

Instructions:

1. Preheat oven to 400°F.
2. Clean Brussels sprouts, discarding outer loose leaves. Cut in half.
3. Put the Brussels sprouts into a plastic bag. Pour in olive oil and season with salt and pepper. Shake gently to coat sprouts.
4. Pour sprouts onto cookie sheet (with a rim) spreading them out into one layer. 
5. Dice bacon and sprinkle over the sprouts.
6. 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

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Roasted Brussels Sprouts Recipe made Just like Oma



By Oma Gerhild Fulson





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 something extraordinarily WUNDERBAR!


Ingredients: brussels sprouts, bacon, olive oil, seasonings,

For the full recipe, scroll up ...

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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.