Roasted Brussels Sprouts

I was wondering what vegetarians bring to Thanksgiving dinner potlucks. My favorite vegetarian over at said “roasted sprouts.” I was intrigued — at first I was thinking alfalfa or mung bean sprouts or something. When she clarified that she meant Brussels, I was inspired, having previously only had them steamed. Maybe that’s because I’ve only been eating them since I turned 32 or so … perhaps I was bound to discover the roasted method sooner or later.

I googled around and found the Barefoot Contessa’s version. Some other versions I found called for chiffonading or discarding (!) the outer layer of leafy sprouty goodness.

In the end, I opted for B.C.’s ingredients, but with an 8″ square glass baking dish to prevent any escapees from rolling off her recommended sheet pan during the shaking episodes.

1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°F (204°C).

Cut off the sproutbutts and pull off any yellow outer leaves. Cut each sprout in half; we’re going for maximum surface area here. Don’t discard any nice green leaves which loosen up and fall off in the process — you will thank me later. Mix them in a bowl with the olive oil, salt and pepper. Pour them into a glass baking dish and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shaking the pan from time to time to brown the sprouts evenly was too risky for me, so I stirred them a few times over the course of the roast time. The loose leaves brown up and look a little weird, but they have a lovely crispiness to them. (You’re welcome!)

They were mighty tasty, hot and fresh out of the oven, but I thought they needed just a little something extra. I threw a little Herbes de Provence in garlic butter leftover from a previous variation on a garlic bread theme on there. Then they were perfect.

4 thoughts on “Roasted Brussels Sprouts”

  1. tqe | Adam

    I’ve made roasted sprouts twice in the last month or so — discovering them when I googled “brussel sprouts” — and I have to say that this approach elevates my favorite vegetable even higher in the pecking order. It’s not exactly finger food, but it’s actually comfortable snacking food while watching a movie on a cool fall evening.

  2. G

    This is my favorite recipe, but I never bother to cut the sprouts: it’s enough trouble getting rid of brown/spotted outside leaves, I think. I only wish the kids loved them as I do.

  3. cliff1976

    Adam: I roasted some chickpeas with indian herbs once and I thought it was wonderful — crispy, crunchy, and with a bold flavor I’d not yet had together with chickpeas as the main ingredient. Sarah was nonplussed, so that meant more for me. Those were very snacky, if a little too greasy to be pure movie-snacky.

    G: I guess we’ve had a lot of luck. The fresh Brussels sprouts around here mostly come in a little mesh bag (though I think Sarah’s mentioned having seen them still on the stalks) from the supermarket or loose from the Biomarkt and I don’t recall ever having to remove more than a few unsightly leaves from a batch of about a pound’s worth. We steamed some in Michigan in August which were gorgeous — wish I’d know about roasting them then. Regarding your kids’ palates: it took thirty years and an intercontinental move to get me to try and appreciate things I’d previously sworn off. Brussels sprouts and peas come to mind first, but there are others too.

    1. Mom

      G: Never give up!
      Now my son eats melon (OK, it has to come from France…) and my daughter eats salad dressing (homemade strawberry balsamic) and my husband eats fresh tomatoes (disguised in salsa) so someday, your children will probably like Brussels sprouts. You just have to live long enough.
      I will have to try roasting sprouts and maybe pass the recipe along to Aunt Barb, who usually serves them at Thanksgiving.



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