I never had brussels sprouts growing up. They just weren’t a thing in my family. However as a kid plugged into the television, it was easy to see that this vegetable didn’t rank on any kids top 10 list. In fact, I perceived it as a kids nightmare on a plate. As an adult, though, it’s clear that either parents prepared brussels sprouts all wrong, or these kids needed their taste buds checked out, because these are delicious.
I’ve discovered a few great ways to cook brussels. One good way is to quickly boil them before roasting. The method outlined below involves steaming before roasting (you see that roasting is a theme here). There’s something about the crunchiness of the outer leaves and the tenderness of the inside of the brussels that make this an incredible way to bring out tremendous flavor.
What I also love is the fact that there’s really no wrong way to season this vegetable. I opt for a sprinkle of red pepper flakes and Rosemary & Lemon Sea Salt, however you can easily dust with smoked paprika, cajun seasoning, an Asian-inspired kung pao sauce or even a drizzle of balsamic glaze.
Brussels Sprouts are certainly considered ultra-healthy. They’re naturally low in fat and calories, loaded with Vitamin A, folacin, potassium, fiber and calcium. All more reason to eat them more often.
These are usually prepared as a side-dish in my house, but it goes without saying that these have been my main dish on several occasions. It’s so easy to pick up a bag of already washed and cleaned brussels at the store (I got these at Aldi), and quickly steam them in the bag to get the process of a quick and easy side (or meal) going.
I like my brussels a bit charred. I find it intensifies so much of the flavor and provides a nice crunch in contrast with the inside. If you like yours a little less-done, then it’s as simple as cutting the oven time.
Let me know how you like your brussels sprouts in the comments below!
Perfectly Crispy Roasted Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly ground pepper
Instructions
- Preheat oven to 400ºF.
- If your brussels sprouts can be steamed in the bag, take advantage of it. Cut off the two top corners of the bag and put in the microwave on high for 3 minutes. Otherwise, steam in a covered pan on low heat with a few tablespoons of water until the brussels sprouts turn a bright green.
- Once steamed, let the brussels sprouts cool for a few minutes.
- Once cooled, cut off the tougher stem side of the brussels, roughly ⅛ to ¼ inch. Then chop the brussels sprouts in half.
- Examine the outer leaves of the brussels sprouts. If they look a little rough, discard with the stems. If they look bright green and without blemish, they’re perfect to eat.
- Place brussels sprouts on a sheet pan (foil lined, if preferred) cut side up.
- Drizzle the brussels sprouts with 2 tablespoons of olive oil, and sprinkle with salt and freshly ground pepper. Shake the pan around, to ensure the oil has covered the bottom of the brussels and to prevent them from sticking to the pan.
- Place the sheet pan in the preheated oven for 40 minutes.
- Once roasted, remove the plan and immediately transfer into a serving dish.
- Serve, and enjoy!
Notes
- I prefer my brussels sprouts with quite a bit of texture and crispiness. If you like yours less crispy, reduce the oven time to 30-35 minutes.
- Finish your roasted brussels however you like! I like to toss mine in a few drops of lemon juice, add red pepper flakes and finish with Rosemary & Lemon Sea Salt.
