Monday, November 7, 2016

Roasted Brussels Sprouts & Radishes

I don't know why brussels sprouts got such a bad reputation when I was a kid, but they did.  They were presumably soooo awful, I never ate them, because my mom never cooked them - but 'brussels sprouts' were universally understood to mean 'disgusting vegetable only a truly evil person would try to make me eat'.

I never gave it a lot of thought until I was in my 40s and regularly ate lunch at work at a pay-by-the-pound buffet next to where I worked. One of their regular menu items was a roasted blend of brussels sprouts and radishes. I love radishes!  And I'd never had one roasted, so I was intrigued.  I dished a small portion to try out, and gingerly tried a bite.... and that was it.  I loved the blend! I love the sprouts!

I will eat them several ways, but roasted remains my favorite way - it is unfussy, very tasty, and a bit of salt, oil and balsamic vinegar is all that's needed to tame the bitter qualities and create a rich,  delicious mouthful.  The radishes add an earthy tang and some pretty color.

Roasted Brussels Sprouts & Radishes
(serves 4)

1 package fresh brussels sprouts, quartered
6-8 red radishes, scrubbed & quartered
3 T. olive oil
2 T. balsamic vinegar
a generous sprinkle sea salt, to taste

Cover a cookie sheet with parchment paper. Preheat oven to 375F.

Toss vegetables and oil together in a bowl and spread out on the parchment paper in a single layer.

Sprinkle evenly with balsamic vinegar and salt.

Roast in oven for 30-40 minutes. Vegetables should be well browned and crispy on the outside.

We served this along with some Lemon-Garlic Baked Chicken Thighs, and a rice & wild rice blend.

It would go well with any autumn dish that includes a good balance of earthy, intense flavors.

If, like me, you don't trust brussels sprouts, give them a try roasted like this.  You might be surprised!


  1. We just had roasted brussels sprouts for dinner tonight!

  2. HI Lynda,
    This sounds like such a healthy and tasty side dish. Roasted vegetables is always a warming dish for any meal. Thanks for sharing on Real Food Fridays. Pinned & tweeted!l.

  3. I would not have thought to put radishes with the dish, it does add some nice color and flavor.

    Bloggers Pit Stop

  4. I absolutely love Brussels sprouts and radishes! Everyone always thinks I'm crazy for growing them, along with turnips, and eating them haha. Thanks for sharing, pinning for later!

  5. My mom did cook Brussel sprouts growing up and I hated them. But I think they are yummy now! I roasted some for dinner just the other night. I've never tried adding radishes. I'll have to, sounds good. Thanks for sharing with SYC.

  6. I never tried it like that! We usually just cook them and season them.
    I need to give this a try!

  7. I love this combination of veggies, this looks delicious! Thanks so much for sharing with Full Plate Thursday. Hope you had a great week and come back soon!
    Miz Helen

  8. How big would you say a package of brussel sprouts is? We only get them individually in our produce dept.

  9. Ohhh - I like the addition of radishes! Thanks for sharing on the What's for Dinner link up!

  10. Lynda, we never had brussel sprouts growing up either. My grandfather loved them, he would eat them everyday, but my mom was not a fan. Which is odd, she loves cabbage sauteed in butter. I recently took some roasted veggies home for dinner, it included brussel sprouts, she gingerly tasted them and loved them. LOL Roasted brussel sprouts for the win! I have not added radishes to the mix, I'm definitely going to try it! Thanks for the recipe.