There is something about Brussel sprouts that either has you going eww not for me or yum, I can’t get enough. For those who said eww I just don’t think you know how to cook them. Lots of people over cook them until they are mushy, smelly little suckers that I wouldn’t touch with a ten foot pole. However the modern Brussel sprouts is meant to be roasted until crispy and sweet. Only then will you realize how amazing these little baby cabbages are. Most of the time I am a purist and I like things simple. Every now and then I will step out of my comfort zone and enjoy something a little more complex. I love the flavors the Chinese 5 spice gives off. I think I found my bottle in Fairway. It definitely adds a little something to the Brussels. I even will add them to tacos with Asian inspired tofu flavors for an amazing addition.
- 1 12 oz bag Brussel sprouts sliced thin (You may use the Bodek brand ones as well)
- 1 tsp Chinese 5 spice
- ¼ tsp salt (you can always add more if you need)
- 1-2 tbsp Olive oil for drizzling
- Black sesame seeds
- Preheat oven to 400 degrees.
- On a cookie sheet lined with Parchment paper and sprayed with Pam add the sliced Brussel sprouts.
- Sprinkle the Chinese 5 spice and the salt and about 1-2 tbsp olive oil and mix so it’s all coated,
- make sure they are on a single layer and not to crowded or they will steam and not roast.
- Sprinkle the black sesame seeds on top.
Roast the Brussel sprouts for 10-15 minutes or until crispy you might need to toss them around after about 7 minutes to make sure they don’t burn (depending on your oven your Brussels might need a little more time just don’t overcook them or they will turn mushy).
The Brussels should be crispy on the outside and soft on the inside.
I hope you enjoy them as much as I do!