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.
[tasty-recipe id=”33937″]
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