A vegetable side does not always need a dressing or a topping to earn its place. Roasted Brussels sprouts bring green interiors, browned cut surfaces and crisp outer leaves to a plate. That contrast is welcome beside soft eggs, potatoes or a warm grain dish.
Kathryne Taylor’s Cookie and Kate recipe starts with Brussels sprouts, olive oil, salt and pepper. Her guidance focuses on preparing the sprouts and roasting them for color and texture. The source also offers variations, but the version featured here is the simple preparation, without bacon, cheese or a finishing sauce.
Our menu suggestion is to use the sprouts as the vegetable alongside a rich brunch centerpiece. A quiche or baked egg dish already brings plenty to the table; keeping this side straightforward makes the whole menu easier to read. Serve from a broad dish so guests can choose both the larger pieces and the crisp leaves.
Check the oven schedule before committing to several roasted dishes. Foods that need different temperatures or crowded trays can make the last stretch of brunch awkward. Follow Taylor’s full recipe for cutting, tray arrangement and cooking guidance, rather than judging doneness from a timer alone.
Find more vegetable-led options in our Food Recipes collection. Recipe credit: Kathryne Taylor, Cookie and Kate. The original recipe below includes exact quantities, detailed instructions and optional finishes.