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.
"I almost didn't do the recipe because I like fast and easy. Well, the only time consuming part is..., waiting. I'm glad I tried it, my son gobbled up the sprouts. If I had cooked them longer, they would have been more tender, note to self. But this recipe is a must try! I didn't put the cheese or balsamic vinegar on them, I'll try that next. They even reheat well. We've eaten them for 3 nights, sadly, they are gone. I'll just have to make some more!!! YUMMY!"
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.
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.
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!
Maridozzi 1w agoCame out great!!
moonpie83 3w agoPerfect.
holimos1s7 6m agoDo not soak in saltwater if you buy frozen. Only salt with the oil.
Storminorman 6m agoI love them !!!!!!!!!!!!!!!
CookinHawaii 8m agoSimple and delicious.
vivshu 10m agoSo good! And so much easier than sautéing them in a pan, with the same lovely burnt/brown bits.
jadedruid33 1y agoI love brussel sprouts. But I have never had them roasted. As soon as it was cool enough to eat, inhaled the whole thing by myself lol it was so good!
Nanaschoices 1y agoVery good. Will make it often .
Nanaschoices 1y agoVery good we liked it a lot.
larryrobinson 1y agoYes