Looking for something tasty to serve alongside your turkey this holiday season? This Thanksgiving side dish is the perfect option (it could also be a Christmas side dish!). Roasting is what makes these Brussel sprouts unique, but the real flavor comes from the oil and herb rub.
I am always a bit overwhelmed with the task of coming up with a great Thanksgiving side dish or two. Obviously, mashed potatoes are a given, but it’s fun to try something new and I regularly do just that. Everyone who comes over for our dinners (we love to invite friends and relatives, though it’s not the norm to do a Thanksgiving dinner in Guatemala) knows to expect something new each year. This year, these Brussel sprouts are on the menu and they are delicious! Even my children scarfed these down, so it’s definitely a winner!
Roasted Herbed Brussel Sprouts
1 lb Brussel sprouts, trimmed and cut in half
1/4 cup olive oil
3 cloves of garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon sage powder
1/2 teaspoon dried basil
1 teaspoon paprika
salt and pepper to taste
Preheat the oven to 400°. Prepare a baking sheet with a layer of parchmment paper.
In a bowl, toss the sprouts with the oil and herbs. Make sure everything is well coated. (This step may be done ahead of time and the sprouts left to marinate)
Spread the Brussel sprouts in a single layer on the parchment paper and put into the oven. Bake for 15-20 minutes or until bits are starting to brown and crisp up. Season to taste.
Serve hot or cold.