Roasted Brussels Sprouts
15 - 25 minutes cooking
Did you know, Brussels sprouts can be roasted on or off of the stem? This is an easy, healthy side dish at the campsite or in your own home. To me, a perfectly roasted Brussels sprout is browned and crispy on the outside, while more tender on the inside.
To roast on the stem
Cut off a row of sprouts along one side, so that the stem will lie flat in the roasting pan or Dutch oven.
Drizzle with olive or grape seed oil and white cooking wine. The wine isn’t necessary, but it creates a nice, sweet glaze.
Cover and place over hot coals and spread a layer on top of the oven.
If you are using a roasting pan on a barbecue grill, close the cover so that the heat surrounds the pan.
Roast for about 20 minutes, pull off a sprout and test for doneness*. Continue roasting until done.
To roast just the sprouts
Place the sprouts in a heavy pan or Dutch oven.
Drizzle with oil and white cooking wine (optional).
Roast for about 15-20 minutes then check for doneness*
*"Doneness" is per your taste. I prefer my vegetables a bit more crunchy (less cooked), while the rest of the family prefers them more soft (more cooked).
Add cooked, crumbled bacon if leftover from breakfast
Sprinkle shredded parmesan cheese on top (less salt needed)
Brussels Sprouts (either on stem or off)
olive oil or grapeseed oil
white wine (optional)
salt and pepper, to taste