Roasted Brussels Sprouts

6 Servings
100% would make this recipe for Roasted Brussels Sprouts again.

Super easy and deeply flavorful. Roasting makes the Brussels sprouts all crispy and carmelized on the outside while the insides are perfectly tender with none of the bitterness typically found in brussel sprouts. The roasting also gives them a sweeter flavor than they get when sauteed, steamed, or boiled.

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Roasted Brussels Sprouts Ingredients

1 1/2 pounds Brussels sprouts	3/4 teaspoon kosher salt; or to taste
8 cups cold water	1/2 teaspoon freshly ground black pepper; or to taste
1/2 cup kosher salt	Pecorino Romano (optional)
3 tablespoons good olive oil

Instructions for Roasted Brussels Sprouts

Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour.

Preheat oven to 400 degree F.

Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving.

Variations:
I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.

Main Ingredient: Brussels SproutsCuisine: American

Ingredient Insight - look inside this recipe

Black pepper

Brussels Sprouts

Kosher Salt

Olive Oil

Roast easy vegetable Side Dish American Brussels Sprouts

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vegtable dishes

by jaimey

Very good recipe. I served it with pork roast

papa_rick
on Dec 28 2007 1:02PM

You may find that if you are doing fewer that 1 1/2 pounds you will not need as long a cooking time. I only did about 3/4 of a pound last night and they only needed about 25 minutes.

sgrishka
on Nov 13 2007 1:52AM

Total Time: 2:00
Active time: 0:20

Try to choose sprouts that are all the same size so they cook evenly. Roast them at the last minute, as they need to be eaten ASAP once out of the oven, otherwise, the outer cripiness will be lost. I usually serve these with a roasted chicken and baked potatoes - all of the meal is in the oven together! [I posted this recipe.]

sgrishka
on Apr 2 2007 3:15AM

Total Time: 2:00
Active time: 0:20