I’ve never liked brussels sprouts. It’s probably because I didn’t eat them growing up and have rarely had good ones since. Brussels sprouts are cruciferious vegetables along with cauliflower, broccoli, and cabbage. I’ve developed a real affinity for caramelized cauliflower and roasted broccoli, and I like to grill some bok choy as a side for my barbecue, so I figured I’d try to roast some brussels sprouts as well. The results were better than I hoped. I don’t always prepare them the same way, but this is my basic recipe.
Roasted Brussels Sprouts
- 1 pound brussels sprouts, halved and stem ends removed
- 2-3 tablespoons olive oil (just enough to coat the sprouts)
- ½ teaspoon each kosher salt and black pepper
- Season to taste with grated parmesan cheese and/or lemon zest (optional)
This is really easy and healthy. Start with a pound of brussels sprouts. They look like little cabbages.
Trim the stem ends off of the brussels sprouts and chop them in half. Don’t worry about the leaves that fall off unless they’re discolored like the yellow leaves of a dying house plant, in which case you should discard them. Drizzle the olive oil, salt, and pepper over everything and toss to coat.
Place in the center of a 400° oven and roast for about 35 minutes until tender. Once or twice during the cooking process, gently flip and rotate the brussels sprouts with a spatula. When the sprouts are done, you can serve them as-is, or top with a little freshly grated parmesan cheese.
These are really good. I never thought I’d say that about brussels sprouts, but the secret lies in roasting out the bitter, sulfur taste. A little freshly squeezed lemon juice and/or lemon zest are good complements as well. You could also use bacon fat instead of olive oil to add a smoky flavor.
I usually stand over the stovetop eating these with my fingers. It’s common for half of them to be gone before they ever hit the dinner plates.