With Thanksgiving just around the corner, all of us who are hosting the big family meal are definitely feeling the pressure. I’m right there with ya!
This is the first time we will be hosting Thanksgiving, and it’s turning into quite the party. AJ’s parents, my parents, both our siblings and their others, my grandparents, and possibly a couple cousins will be here to eat a food and drink a lot of wine. It’ll be quite exciting! My kitchen is going to be getting a run for it’s money.
As it stands (and as it will forever stand, since it’s a rental), we have one teensy oven, a 5-burner stove that only allows one person to tend, and a toaster oven, among other kitchen appliances. Counter space is abundant… until I come in like a hurricane and leave the blender, the food processor, and my KitchenAid all out over everything and take up all the space. And the sink is nice and large, until AJ fills it up with all the dirty dishes I’ve left out and washes dishes like his life depends on it. Which it does, mildly.
While you may be thinking that I’m talking about what is bound to happen on Thanksgiving day, you are only mostly correct. While this is bound to happen then, it is also a common weekly occurrence that comes about when I’m cooking for just the two of us. Now, imagine that times 7. Yep, it’ll be exciting.
Fortunately, our parents have offered to either help with the cooking or bring food ready to go, so I’m super thankful for that. AJ’s parents are even bringing a Weber grill, which will be used to prepare the turkey, which I said long ago that I would not even attempt, as I don’t have any experience nor any desire to cook meat. So there’s one problem solved!
What I can and will handle (though I’ll still need help with) are the veggies. My mom is a rather strict vegan, so most everything I make will be vegan. We make some darn good vegan mashed potatoes, I’m working on a vegan biscuit recipe, and Kathy makes a vegan stuffing that is killer. Another naturally vegan meal that will be gracing our table this thankful day is this Roasted Brussels Sprouts dish. We make these all.the.time and they are one of the only ways I like to eat my Brussels. Not that I don’t like them many other ways, this way is just so darn good.
After baking for just 20-30 minutes (depending on your method), they release a lot of their moisture and get all crispy on the outside. The more crispy, the better, I think. Better yet, all the toppings they need are some olive oil, salt, and pepper. You can get all crazy if you want and add some melted butter, or a drizzle of balsamic reduction (so good), or even melt some parmesan cheese on top – but they are just as good plain and simple, too.
We actually make these most the time in our little countertop toaster oven. We just cover the rack with some foil, line ’em up, and pop ’em in there for 20 minutes. The smaller oven actually cooks a fair amount more quickly than the large oven, though they should still cook up in about 30 minutes in a larger oven. But! The benefit of using a toaster oven? You’re not using your regular oven! Amazing, I know. But think about it. There will likely be a turkey or something in your oven at the time, and we all know that roasted brussels >> steamed brussels. Solution? Toaster oven. Get on it. You’ll be stoked!
If you make these and LOVE them, share it with your friends! Tag me @myCAroots on Instagram, Pinterest, or Twitter. I love to see what you guys make!
Easy Roasted Brussels Sprouts (v, gf)
The most delicious brussels sprouts you’ve ever had! A super simple recipe and just 20 minutes in the oven gives you the crispiest, most flavorful Brussels sprouts that make a perfect side dish, or meal just on their own.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: serves 3-4 as a side
- 20-25 small brussels sprouts
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 3 cups cooked quinoa, optional
- Preheat the oven to 450ºF. Cover a baking pan (or toaster oven rack) with foil.
- Rinse and trim the brussels, then cut each in half from end to end. If they are large, you may want to quarter them to ensure even cooking.
- Arrange the sprouts on the baking sheet as shown in the image. Drizzle the olive oil over the sprouts, then sprinkle the salt and pepper over.
- Bake for 20-25 minutes if in a toaster oven, and up to 30 minutes in a normal oven. The Brussels should be nice and crispy on the edges when done. Serve by themselves or over quinoa or rice, if desired. Enjoy!