Roasted Brussels Sprouts

Roasted Brussels Sprouts
Roasted Brussels Sprouts. Jonathan Cohen/Getty Images
Total Time 35 min
Prep 5 min, Cook 30 min
Yield 6 servings (71 calories each)

Brussels sprouts have gone from getting a bad wrap—known as a mushy, often smelly (the unpleasant sulphur odor and flavor is caused by overcooking), weird-tasting vegetable—to a ubiquitous appetizer or side dish on many restaurant menus (often paired with bacon, honey, or goat cheese). Cooks have discovered that the easiest way to cook tasty Brussels sprouts is to simply roast them in the oven. However, there are a few tricks to make them come out slightly crispy on the outside yet cooked through. When roasted properly, they are browned and crunchy on the outside, tender on the inside, and have a mild nutty flavor—when generously seasoned with salt you may even think they taste a bit like popcorn! 

Ideally, select fresh Brussels sprouts that are uniform in size, about 1 to 1 1/2 inches long, in order for them to all be done at about the same time.

Ingredients

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Preparation

  1. Preheat oven to 450 F.
  2. Remove loose or discolored leaves from the outside of the Brussels sprouts, and cut off the brown stem ends. Cut each in half lengthwise—if there are any that are larger, cut those in quarters, if some are smaller, leave them whole.
  3. Place the Brussels sprouts on a baking sheet, drizzle with the oil and toss to coat. Sprinkle with salt and pepper and toss to coat again. Turn the sprouts so that their flat sides are up.
  1. Roast for about 15 minutes, or until the underside is turning a nice golden brown. Then turn all the sprouts flat-side-down and return to the oven.
  2. Roast until the flat side is brown and rounded side nice and crispy, about another 15 minutes. Check one of the larger ones for doneness by piercing with a sharp knife to make sure it slides in easily.
  3. Taste to see if they need more seasoning, and enjoy.

Ingredient Notes and Substitutions

Brussels sprouts can take more salt than other vegetables, but this is to taste—start with a normal amount and then you can always add more. You can also drizzle with honey once they are out of the oven, or toss with a little hot sauce for a kick.

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