Roasted Brussels Sprouts

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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.

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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.

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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.

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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.

Roasted Brussels Sprouts
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