Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.
In the realm of fall cooking, Brussels sprouts are king in my kitchen. We’re constantly eating oven roasted Brussels sprouts as a side or tossing them into grain bowls. They are quick, easy, and delicious. This dish is a slight update on the basic roasted Brussels. It combines fennel-toasted breadcrumbs and perfect soft-boiled eggs for an impressive side (or lunch, if you’re me)!
Roasting: Brussels Best Friend
Over the years, oven roasted Brussels sprouts have made their way onto every holiday table. For me, it all started with my Aunt. Her Brussels sprouts were always perfect in texture and caramelization. Sure, you can use Brussels sprouts raw or even steam them but there’s nothing as magic as oven roasting them.
There are recipes that call for blanching the sprouts first.