Dead-simple cold-season cooking: Brussels sprouts, extra virgin olive oil, Kosher salt, coarsely ground black pepper, high and dry heat.
The crisp and steamy results:
The sprouts end up brown and crisp on the outside, tender on the inside, with a fantastically nutty/toasty cabbage-y flavor (in the good way).
- preheat oven to 400° Fahrenheit
(425° to 450° have also worked for me)
- wash and trim sprouts—remove the brown ends and any yellow/wilted outer leaves
- halve the sprouts—I really like to do this so they can cook more quickly and to have that pretty white-yellow-green gradation of color, but you can also roast them whole
- drizzle with olive oil to lightly coat
- season with salt and pepper to taste, mix to coat and distribute seasoning.
(I do this right in the roasting pan/baking sheet they will cook in)
- roast in oven for 30–45 minutes or until brown and crispy on the outside
(like roasting any vegetables, roasting them in a single layer is best. I confess I often crowd mine, and the results are fine…more steamed though.)
- serve hot
Make it now. Happy Thanksgiving.
Found: some years ago, I eyed some Brussels sprouts at Trader Joe’s and decided I needed to try this vegetable which I’d never had before. I poked around on the internet and found many recipes for roasting them. Forget steaming/boiling and the accompanying sulphurous cooking smell. Like all cruciferous veggies, I say roast these babies. Also fun: get them on the stalk.