Content

• Ingredients
• Steps
• Part 1 of 3: Grease and Season Brussels Sprouts
• Part 2 of 3: Bake the cabbage
• Part 3 of 3: Various Variations or Changes to the Recipe
• Tips

Brussels sprouts are a nutritious and healthy vegetable. For many people, it evokes negative associations, as boiled or steamed Brussels sprouts can taste rather bland. Bake the cabbage in the oven to add flavor and texture. If you're in a hurry, cut the heads in half before cooking. If you want to add even more flavor to the cabbage, drizzle balsamic vinegar on the forks before cooking.

Ingredients

• 1 packet frozen Brussels sprouts
• 1/4 cup (60 ml) or 1/2 cup (120 ml) olive oil
• 1-3 teaspoons (5-15 g) salt

Steps

Part 1 of 3: Grease and Season Brussels Sprouts

1. 1 Preheat the oven. Preheat oven to 200 ° C and prepare baking forks while it warms up.
2. 2 Pour olive oil onto a baking sheet. The oiled baking sheet can be reheated before removing the Brussels sprouts from the freezer. Cover the surface of a large baking sheet with a thin layer of olive oil and place in the oven - as the oven warms up, so does the baking sheet.
   • This is done in order to shorten the cooking time for the Brussels sprouts.
3. 3 Transfer the frozen cabbage to a bowl. Remove the Brussels sprouts from the freezer and open the bag. Take a large bowl and add all the cabbage to it.
   • If you can't break the bag of cabbage, cut it with scissors.
4. 4 Pour olive oil over the cabbage. For frozen vegetables to bake properly, they need to be well greased with oil. Apply 60 ml or 120 ml of oil to Brussels sprouts.
5. 5 Sprinkle the oiled heads of cabbage with salt. After oiling the forks, sprinkle 1-3 teaspoons (5-15 g) of salt on the forks. The amount of salt can vary depending on how salty you want the cooked cabbage to be.
   • Since any type of salt will work, choose one that suits your taste. Although usually table or coarse sea salt is used for this.
6. 6 Saturate the heads of cabbage with oil and salt. Roll the Brussels sprouts with your hands in the olive oil and salt mixture. Make sure that the salt is not clumped, but evenly distributed over the heads.
   • Each fork should be evenly coated with olive oil and salt.

Part 2 of 3: Bake the cabbage

1. 1 Spread the Brussels sprouts on a baking sheet. Place the oiled and salted Brussels sprouts on a greased baking sheet. Divide the heads of cabbage so that they do not touch each other. Spread the forks evenly over the baking sheet so that they do not touch or lie on top of each other.
   • Since the baking sheet was heated in the oven, be sure to take the oven mitt when pulling it out of the oven to avoid scalding your hands!
2. 2 Bake the cabbage heads for 40–45 minutes. Return the baking sheet carefully to the oven. Bake the cabbage for 40–45 minutes. Check its readiness periodically by turning on the lamp in the oven. The finished heads will be golden brown with a dark, crispy crust.
   • When the cabbage starts to burn, the edges will turn black.
3. 3 Remove the heads from the oven and serve immediately. When the kale is done, place it in a serving dish or bowl and serve with lunch or as a healthy snack. The baked heads of cabbage left after eating can be stored for 3-4 days in the refrigerator in an airtight plastic container.
   • If serving kale to children, serve it along with the salad dressing.
   • Take your time to eat the cabbage so as not to burn your mouth.

Part 3 of 3: Various Variations or Changes to the Recipe

1. 1 Replace olive oil with coconut oil. If you don't like olive oil or simply don't have it, replace it with the same amount of another vegetable oil. The oil will not significantly affect the taste of Brussels sprouts and will prevent them from sticking to the baking sheet.
   • Coconut oil can slightly alter the taste of the heads. It can give them a slight coconut flavor and also make them sweeter.
   • You can also use the following types of vegetable oil for this: safflower, sunflower, peanut and sesame oil.
2. 2 Cut the sprouts in half and bake them in half the time. If you want to cook your baked Brussels sprouts faster, cut the cabbages in half before mixing them with the olive oil and salt. After that, bake them not for 40–45 minutes, but for 20–23.
   • Maintain the oven temperature at 200 ° C. Do not change the temperature while baking.
   • Use a sharp knife to cut open the frozen Brussels sprouts. Although the heads of cabbage will be slightly harder than thawed ones, you should have no problem slicing them.
3. 3 Add balsamic vinegar to olive oil. If you want to add spice to the Brussels sprouts, use a tart, sweet balsamic vinegar before treating the cabbage with vegetable oil. Mix 3 Tbsp (44 ml) balsamic vinegar with 1/2 cup (120 ml) olive oil. Drizzle the vinegar-oil mixture over the cabbage and season with salt.
   • You can buy balsamic vinegar at any grocery store or supermarket.

Tips

• You can buy frozen Brussels sprouts at the grocery store or supermarket. If you prefer fresh, organic food, buy Brussels sprouts from a health food store or your local farmers' market.