Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat! Save on time and stress.
Do you like Brussels sprouts? I have to admit, they are a recently found love of mine. Probably because my family NEVER ate them growing up. I saw this on my cousin’s Facebook page:
“We’ve never cooked Brussels Sprouts before. Do we need a special pan?”
And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.
My brother Nate was the one who convinced me to try them a few years ago, and he said the only way you should be eating them is roasted. (And that is still the only way I have tried them.) Why mess with a good thing? They are delicious.
My cousin Lani made some when they had us over for dinner several weeks ago, and she sprinkled cumin all over them before roasting. Best idea ever! I love the earthy, nutty dimension it gives the sprouts. I threw some sweet potatoes on the pan as well, and loved the combination.
I wanted to see if I could make these ahead. That’s the most annoying thing about roasted veggies–it’s hard to time it right, especially when your main dish (like a turkey at Thanksgiving) is in the oven. So I roasted mine, stored them in a tupperware in the fridge (for 2 days!), and then reheated them on a pan at 400 degrees F for about 5- 10 minutes, just until sizzling and hot. It worked like a charm! This is a great way to get roasted veggies without having to worry about using your oven for 45 minutes.
After I made these, I hand-washed the large sheet pan I used to roast them on, but I just couldn’t get the oil to come off. I kept adding more soap and scrubbing my brush all over the pan, but it was still greasy. I added more, and more, and more, and finally grabbed a paper towel to soak up some of the grease on the pan. I was about to pour more soap when I realized…
I was washing my pan with olive oil.
P.S. If you make any of my recipes for Thanksgiving this week (or ever!), snap a picture and share it on social using #thefoodcharlatan! I would LOVE to see what you are making!
Here are some other veggie ideas for the holidays:
Roasted Carrots with Dill: (you could re-heat these ones too!)
Other amazing Brussels sprouts recipes that will rock your socks!
Oven Roasted Brussels Sprouts with Bacon from Family Feast
On the Stalk Roasted Brussels Sprouts from Nutmeg Nanny << No way!!! This is actually a thing!!
Roasted Brussels Sprouts & Squash with Cranberries and Dijon from Blogging Over Thyme << this is my friend Laura’s recipe, and it’s one of the most popular ones on her site!