If you are looking for a simple side dish that is full of flavor that also wow’s these Fresh Herb Brussels Sprouts take only a few minutes to put together and less than 30 minutes to make. Who said fast and easy has to be bland and boring?
I’m totally basic! I love simple, I love letting foods speak for themselves, I love spending time in my kitchen, I love making healthy dishes my kids love to eat, like these Fresh Herb Brussels Sprouts, and I absolutely love only doing a few dishes at the end of the day!
Well, folks there you have it that’s the recipe…. Just kidding!
The one thing I have learned about Brussels sprouts is they are delicious when made properly, they are a blank canvas for unlimited flavor combinations. It depends on what I am in the mood for they can be sweet and bold with Balsamic and Honey, or they can be simple and savory with fresh herbs and butter.
When you are first starting out cooking this kind of ingredients are the best to learn with. They allow you to experiment freely without too many boundaries or rules. You will never know what you will like unless you try, try again.
One tip to making Brussels sprouts is to cut them, at least in half, don’t cook them whole. Just like cabbage Brussels sprouts contain sulfur, it sits right in the center, and so by cutting them, you will release the sulfur and the bitterness it holds.
For this recipe you want to cut the sprouts in half, then combine them with some mushrooms and yellow squash. Place all the cut veggies in a large bowl and combine with butter, olive oil, salt, pepper, rosemary, and thyme. Dump everything from the bowl onto a baking sheet, spread out, and bake. When veggies are done, slightly golden, carefully remove from the oven allow to cool slightly and serve.
I served these Fresh Herb Brussels Sprouts with some creamy potatoes and California Citrus Whole Roasted Chicken making an extremely simple yet fancy Sunday dinner for the family. It was truly one of those meals that appear I spent all day in the kitchen but honestly was in the kitchen for 30 minutes that day!
Fresh Herb Brussel Sprout Medley
- 1/2 lb Brussels sprouts cut in half
- 4 baby portabella mushrooms sliced
- 1 yellow squash sliced into half moons
- 1 tbsp butter melted
- 1/2 tbsp olive oil
- salt and pepper
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- Pre-heat oven to 350 degrees. Line or Grease a medium-size baking sheet
- Place all ingredients (Brussel sprouts, mushrooms, squash, butter, olive oil, a pinch of salt and pepper and whole sprigs of rosemary and thyme) and on baking sheet toss all ingredients together until everything is well combined. Spread out onto the baking sheet and place the baking sheet in the oven and bake for 20 minutes.
- Remove from oven allow to cool slightly remove the sprigs from the pan and serve.
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