Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (2024)

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Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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Oma's Brussels sprouts recipe is so easy to make.Not only that, but Oma (that's me) knows how to make this healthy veggie into extraordinary. WUNDERBAR!And that's by ROASTING!

These little 'rose cabbages' (as translated from the German "Rosenkohl") take on a whole new flavor when made this modern way.

Now, if you've ever wondered how to roast Brussels sprouts, the temps, the times, and the extras added, just follow along below. I love taking a modern approach to traditional German recipes!

Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (4)

These little cabbages have a bold taste and can be served in a variety of ways.Try them roasted with bacon!Wunderbar! Or roast up an extra batch to turn into a salad!

That's right, a salad. Mix with baby spinach or kale.Add a dressing .... check out the recipe below as well as my more traditional Brussels Sprouts recipe.

Below I've roasted Brussels sprouts with lots of bacon, roasted potatoes and roasted sausage!

Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (5)

I just love how my Mutti would take those traditional German vegetables and create easy vegetable recipes. Above, is an example of how this Oma turned it even easier!

If you're looking for a more traditional German approach for Brussel sprouts, check out this one made with cream -- yes, that's traditional German food for sure!

Roasted Brussels Sprouts Salad:

Why not make a double batch of these roasted Brussel sprouts -- and let the second batch cool.

Mix them together with about 4 cups of baby spinach (or kale). Pour over some balsamic vinaigrette.

Add some cheese (goat's cheese would be awesome).

You've got yourself a wonderful Roasted Brussels sprout salad!

Can you Roast Frozen Brussels Sprouts?

What if you only have frozen Brussels Sprouts? That's what my daughter-in-law, Sylvie, also wondered. And, this is the recipe she created, using balsamic vinegar and maple syrup! And, no oil!!! And, they sure look and taste amazing!

Go to recipe >

Ready to roast your Brussels Sprouts like Oma?

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Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (9)

Easy Roasted Brussels Sprouts Recipe: Oma'sGerösteter Rosenkohl

Oma's Brussels sprouts recipe is so easy to make. Not only that, but Oma (that's me) knows how to make this healthy veggie into extraordinary. WUNDERBAR! And that's by ROASTING!

These little 'rose cabbages', aka Rosenkohl, take on a whole new flavor when made this modern way.

Prep Time

10 minutes

Roast Time

35 minutes

Total Time

45 minutes

Servings:

Makes 4 servings

Ingredients:

  • 1 pound fresh Brussels sprouts
  • 3 tablespoons olive oil
  • 3 - 4 slices bacon
  • salt, pepper

Instructions:

  1. Preheat oven to 400°F.
  2. Clean Brussels sprouts, discarding outer loose leaves. Cut in half.
  3. Put the Brussels sprouts into a plastic bag. Pour in olive oil and season with salt and pepper. Shake gently to coat sprouts.
  4. Pour sprouts onto cookie sheet (with a rim) spreading them out into one layer.
  5. Dice bacon and sprinkle over the sprouts.
  6. Roast for 30 - 35 minutes, stirring every 10 minutes or so, until golden brown on the outside and tender on the inside. Any leaves that are loose will be crispy and brown (extra delicious!)

Notes/Hints:

  • For a non-German addition, sprinkle with Parmesan cheese during the last 5 minutes.

* * * * *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (13)

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Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

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Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (20)

Roasted Brussels Sprouts Recipe made Just like Oma



By Oma Gerhild Fulson


Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (21)


Oma's Brussels sprouts recipe is so easy to make. Not only that, but Oma (that's me!) knows how to make this healthy veggie into something extraordinarily WUNDERBAR!


Ingredients: brussels sprouts,bacon,olive oil,seasonings,

For the full recipe, scroll up ...

Words to the Wise

"The wise are cautious and avoid danger; fools plunge ahead with reckless confidence."

Proverbs 14:16 (NLT)

Top of Brussels Sprouts Recipe

Easy Roasted Brussels Sprouts Recipe: Oma's Gerösteter Rosenkohl (2024)

FAQs

Do I need to boil brussel sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Why are my roasted brussel sprouts not crispy? ›

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

Do you need to blanch brussel sprouts before roasting? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Should you cut brussel sprouts in half before cooking? ›

One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.

Why are my roasted brussel sprouts hard? ›

Not using enough oil.

We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

How do I roast brussel sprouts without bitterness? ›

The best way to cook brussels sprouts is this:
  1. Trim off the stem ends.
  2. If they are large, slice in half.
  3. Dress with olive oil, salt, pepper, and andy spices you like.
  4. Roast in the oven or grill until slightly charred but not overcooked.
Jul 13, 2020

Why are my roasted brussel sprouts bitter? ›

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

Are roasted brussel sprouts unhealthy? ›

Brussels sprouts make a healthy addition to any diet and are easy to incorporate into side dishes and entrees. People often enjoy them roasted, boiled, sauteed, or baked.

Are brussel sprouts better steamed or boiled? ›

Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.

How does Jamie Oliver cook brussel sprouts? ›

Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.

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