No, no – I’m not making Brussels sprouts into a dessert….don’t freak out.
I call these Cream Puff Brussels Sprouts because that’s exactly what I said when I first bit into one. “These are like CREAM PUFFS!” And they are. Except healthier. ;)
(As you can see, I’m back on food).
On New Year’s Eve, my friend Gabby had a dinner party and I saw these glowing orbs of goodness in the center of the table. I had never made (or eaten) Brussels sprouts before that weren’t cut in half before cooking. These were just full on, uncut balls of sprout. I bit into one. Magic happened.
That evening was my last time eating solid food for 10 whole days. I even mentioned in Day 2 of my juice cleanse recap that I was craving these things. I thought about them quite often during the first 3-4 days of the cleanse.
Now that I’m off the cleanse and eating solid food in the form of fruits and vegetables only, I knew it was time. I called Gabby and said “how do I make those cream puffs?” She told me the deal. It was ON.
They were as good as I remembered. Crispy on the outside, soft and creamy on the inside. Seasoned to perfection.
So this was my dinner tonight. A big ole bowl of cream puffs. I felt very indulgent.
Ingredients:
- Brussels sprouts (whatever amount you want to eat)
- Olive oil (enough to lightly coat all of the sprouts)
- Sea salt + pepper to taste
Heat oven to 425.
Wash and dry sprouts. Put them in a large bowl and toss with olive oil, salt, pepper. Put on baking sheet.
Bake for 30-40 mins. Check them at 25 mins – make sure they don’t burn. Cut into one of the sprouts and see if the middle is creamy yet. You’ll know when they are perfect because the outside will be dark brown, but not charred, and the middle will be creamy.
If this doesn’t make you fall in love with Brussels sprouts, I suspect nothing will.
Expect more vegetable goodness on the blog soon as I make my way back into the world of chewing food.
Brussels sprouts – love em or hate em? Let’s hear it, my friends.
Jon Stern (@dadpages) says
I thought this would be a filled brussel sprout. I usually slice them very thinly and sautee with shallot, garlic, olive oil, salt and pepper. This only takes 10 mins to cook and comes out divine and caramelized. BUT – I did want to try a stuffed brussel sprout recipe. Maybe the filling could be herbed goat cheese, garlic puree, a mashed root veg, quinoa or tofu. I will experiment and get back to you on this one.
jenny sansouci says
Yum! Jon, a stuffed brussels sprout sounds absolutely incredible. Let me know if you try it!
kevie says
LOVE these Jenny – I made them tonight for my husband, mom and sister, and they were amazing!
jenny sansouci says
kevie, awesome! so glad you’re getting your whole fam onto the cream puff train.
Lorin W says
Just made these tonight (I’m actually eating these as I type this) and they are soooooo delicious! Crazy how creamy they get in the center, it really feels like a dessert! Only downside, my fiancé was not happy when he walked into our apartment and the smell hit him. But once he tried them he was sold!
jenny sansouci says
haha – i know, sometimes people need a little convincing to get into them…but these sprouts convert people!
macha says
we make these 2 a week at my house. my kids eat them like popcorn. I am serious!!!!!! We LOVE Brussel sprouts. and I made the roasted garlic tonight and added it to my butternut squash soup and I WAS IN HEAVEN, THANK U
jenny sansouci says
Awesome, Macha!! I know, they are totally my new favorite savory snack!! LOVE THEM!
Laura says
making these now! nom nom!
jenny sansouci says
yum! enjoy!
Michelle M says
I tried this recipe and they were amazing!!! Although they werent as crispy as I was hoping, they had great flavor and will definitely make them again!
Angel's mom says
We love brussel sprouts in our house. Made them your way last night… they’re so good, and so simple to make… Never roasted them whole before, always sliced, and was pleasantly surprised by their consistency. Thanks, and LOVE your site.
Meredith L. says
I have a bunch of brussel sprouts in my fridge and decided I wanted to make them for dinner before studying for an exam tomorrow. Good brain food, I figured. I was trying to jog my memory as to where I had read a delicious brussel sprout recipe in the past. Of course… memory lane took me right back to Healthy Crush and this post from last year which made my mouth water. Thank you, Healthy Crush!