Hello and welcome to my newest series: Simply Roasted. Wherein I show you how to prepare a variety of foods by simply roasting them. Please don’t stop reading this post just because you see the words “Brussels sprouts” in the title! I can almost guarantee that you don’t actually hate Brussels sprouts even if you ate them every day as a child and are 100% certain of your disdain of this underrated vegetable. Most people think that Brussels sprouts are bitter, mushy and slimy. Well, sir (or madam), you are incorrect! I apologize for my outburst. It saddens me so when these tiny little gems are mocked and pushed aside. I mean look at them! They’re so small and cute! How can anyone resist? And when you find them still on the stalk? Swoon! Pardon me while I run away with my Brussels sprout stalk…
Okay then, where were we? Ah yes, praising the Brussels sprout. The only reason you think these are bitter, mushy and slimy is because whomever took to the evil task of force feeding you these precious leafy greens also happened to take to the evil task of OVERCOOKING THEM! Gasp! Overcooked Brussels sprouts do in fact become bitter, mushy and slimy. Perfectly cooked Brussels sprouts, however, are flavorful and still have a bite to them. You get to experience actually biting into a crisp vegetable instead of letting the sad overcooked ones slither down your throat while being chased with a full glass of milk. So. Take your inner child to the grocery store or farmers market, purchase a bag of Brussels sprouts or some still on the stalk, turn your oven up to 400 (perfect during these cold Autumn and Winter months) and conquer your childhood fear of Brussels sprouts while simultaneously making a new best friend.
The outer leaves of the Brussels sprouts will get crisp and everything turns this beautiful bright green. Each little sprout is soft on the outside but crisp on the inside. Of course, the olive oil and salt bring tons of flavor to the table. This was my first time roasting Brussels Sprouts and purchasing them still on the stalk. I usually saute them, but that’s a recipe for another time. Placing the entire stalk in the oven and then transferring it to a serving platter adds a level of interaction to dinner time. Bring a sharp pairing knife with you to the table and cut off portions for everyone to enjoy. Or, if you live alone like me, make just this for dinner and sit in front of the TV or with a good book while slicing off bite after bite of your new favorite vegetable.
- 2 pounds (or 1 stalk) Brussels sprouts
- 2 tablespoons good olive oil
- 1 teaspoon kosher salt
- Optional flavorings:
- 2 tablespoons grated parmesan cheese
- 1 tablespoon garlic and/or onion powder
- 2 garlic cloves, finely chopped
- 1/2 cup chopped onions
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- Preheat oven to 400 degrees Fahrenheit.
- Rinse off the Brussels sprouts. If you see any limp or too dirty leaves, remove the first layer.
- Toss Brussels sprouts with oil and salt. If your Brussels sprouts are still on the stalk, use your hands or a pastry brush to coat all the sprouts and then sprinkle with salt.
- Roast until fork tender, about 25-30 minutes. Stirring or turning once halfway through.
- For more flavor, add any of the additions to the oil before tossing with the sprouts.
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