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There’s something transcendent about a perfect, simple recipe. Even more so when it’s for the humble Brussels sprout, which gets such a bad rap because so many of us have only experienced boiled-to-death, mushy little brassicas that (almost) ruin us from ever eating them again.
Fried Brussels sprouts have taken the appetizer scene by storm in the last few years-I think it’s part of why Brussels sprouts are suddenly having their much-deserved moment in the spotlight. That seems like a lot of work to me, so I did the next best thing: roasted them.
Let’s all admit that the best part of fried sprouts are those crispy leaves that fall off in the fryer and turn into the most amazing little chips. I separate the leaves that fall off from the trimming and rinsing stages and add them to the pan in the last half of roasting so they don’t burn.
Roasting the sprouts whole helps guard against over-cooking so they don’t turn mushy and have time to intensify and caramelize. A sprinkle of flaky sea salt after cooking is the best way to finish any vegetable dish, in my opinion!
This is sure to win over any haters! And a perfect, no-fuss Thanksgiving side to take the stress off your big meal.
Simple Roasted Brussels Sprouts
- Yield: 4 servings 1x
Ingredients
- 1–1/2 to 2 pounds Brussels sprouts, ends trimmed and any tough/discolored outer leaves removed
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- Flaky sea salt, to finish
Instructions
Preheat the oven to 400°.
Rinse and dry the trimmed Brussels sprouts. If you have a salad spinner, this is the perfect time to use it! Remove and reserve any loose outer leaves. In a large mixing bowl, toss the Brussels sprouts with enough olive oil to coat and season generously with salt and pepper. Place in a single layer on a large baking sheet. Place the reserved loose leaves in the same mixing bowl and toss with a spoon to pick up any olive oil and seasoning remaining in the bowl.
Your total cooking time will be between 20 to 30 minutes, depending on how crisp/tender you prefer your sprouts. Roast for 10 to 15 minutes, shaking the pan occasionally to move the sprouts around. Remove from the oven and add the Brussels sprout leaves. Continue to roast for 10 to 15 minutes longer, to your desired tenderness. Remove from the oven and sprinkle with flaky sea salt before serving.
- Category: Vegetable Sides
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