We are late comers to the roasted Brussels sprouts game, and we’ve got to make up for lost time. I never had them growing up because my mom hated them. Jocelyn’s mom had a habit of calling them “little green balls of death,” which you can guess means they weren’t a favorite.
Brussels Sprout Soda: A Bad Taste in My Mouth
One of my only Brussels sprouts experiences before recently was actually not with Brussels sprouts at all. Jones soda makes special holiday packs of sodas that aren’t meant to be drunk so much as endured. A friend brought their Thanksgiving pack into the office for a taste test. The last one on everybody’s list was Brussels sprout soda, and it was without exception the worst drink I have ever tasted. It was so awful that it warned me off of the vegetable itself for over a decade.
Roasted Brussels Sprouts: The Best Taste in My Mouth
But guys, I was so wrong. Once we discovered the power of roasting, we realized we didn’t have to dislike any vegetable anymore. They’re all pretty much delicious when they’re prepared properly. And oh brother, let me tell you, these roasted Brussels sprouts are about as proper as it gets. They’re brown and crispy, and they’re topped with crunchy brown breadcrumbs and salty, smoky vegan bacon. If you’re on the fence about Brussels sprouts, get off of that fence. It’s cold outside. Fences aren’t comfortable to sit on. Rethink your sitting strategy. Also, have some food.
1 lb quartered Brussels sprouts
1/4 cup lemon dressing
1 Tbsp vegan butter
1/2 cup breadcrumbs
1/2 cup vegan bacon bits
Toss the sprouts with the lemon dressing. Roast at 450° F until brown. I like them to be super crispy, so I usually leave them in as long as I can. Melt the vegan butter and mix with the breadcrumbs and vegan bacon bits. Broil for 2 minutes, until the breadcrumb mixture is golden brown and you just can’t help but yank them out of the oven and dig in.