Oven Roasted Brussel Sprouts

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How to Cook Brussels Sprouts

Posted by Matt on December 9th, 2010 at 05:01pm

I have a new love in my life! Brussels sprouts – how could I forsake thee for so long? Okay, so maybe I exaggerate a little bit on my recent imfatuation  with that distinct Brussels sprouts taste, but not by much. I started eating Brussels sprouts again when they first showed up at my local farmer’s market at the end of the season in September, and I’ve been chomping then down ever since. At my Thanksgiving dinner table, the Brussels sprouts were the first to go. What can I say, except that a love of cruciferous vegetables clearly runs in my gene pool.
My mother now loves Brussels sprouts, but she hated them for years after being forced to eat my grandmother’s “boiled-to-death” Brussels sprouts. I think this is why so many people are afraid of these cute little cabbages. Frankly, I think people are so turned off by them because they don’t know how to cook Brussels sprouts. There are a myriad of ways to prepare them, from sauteed Brussels sprouts to steamed Brussels sprouts, but for my money nothing beats roasting them!

Roasted Brussels Sprouts

Ingredients:

• Brussels sprouts
• Black pepper, freshly cracked
• Olive oil

Instructions:

1. Pre-heat your oven to 375 degrees F
2. Rinse your Brussels sprouts and cut them in half. If you have larger ones, cut them into thirds so that all the pieces are of uniform size.
3. Place a piece of aluminum foil on a baking sheet and arrange the sprouts on the sheet cut side up. They will shrink in the oven, so don’t worry about spacing. Cram as many as you can on your one cookie sheet.
4. Break out your pepper mill and liberally grind black pepper all over the Brussels sprouts. I like my sprouts my a nice bite to them, so don’t be shy about your black pepper!
5. Coat the baking sheet with extra virgin olive oil, or whatever flavorful vegetable oil you like.
6. Put the sheet in the oven and bake until they have taken on an even golden brown color. Expect to have them in the oven for at least 20 minutes or so.

That’s it! Roasted Brussels sprouts are one of the easiest things in the world to make, and they are delicious. Honestly, I could eat them like potato chips because they’re that good.  Truthfully, this is more of a cooking guide than a recipe, because I think it’s too simple to be a true recipe. Feel free to modify as you see fit in terms of flavor, but in my experience less is more when it comes to Brussels sprouts. I feel a bit blasphemous saying that because I add lots of spices to almost anything, but in this instance I think it’s totally true.
Along that line, choosing high quality ingredients makes a big difference in final taste, but I’ve made this with frozen Brussels sprouts before and the end result was still delicious. Also, I don’t cook with a lot of salt (stupid family history of hypertension) but some cracked sea salt or some kosher salt would be a great addition here.
As you start planning your Christmas dinner, consider these roasted Brussels sprouts, as I guarantee that everyone will rave about that Brussels sprouts taste.

Blistered Brussels Sprouts

by Karin Calloway

When I was growing up, I turned my nose up to Brussels sprouts. Little did I know that this strong smelling member of the cabbage family was a little gem when prepared properly. I am now a huge fan of Brussels sprouts, and prepare them often when they’re in season, usually in a sauté with prosciutto or pancetta, shallots or onions and garlic.

Blanching the Brussels sprouts and then shocking them in cold water will decrease the time it takes to sauté the sprouts while ensuring they are perfectly tender throughout. I like to blanch the sprouts early in the day and refrigerate them in a zip-top plastic bag. Just before dinner I’ll throw them into a hot skillet with other ingredients, letting the heat of the skillet blister them just a bit on the outside.

The sprouts also can be sautéed indoors or out on your Viking Wok/Cooker. Just follow the recipe as written, but stir your sprouts continuously until they begin to caramelize.

• 2 1/2 pounds Brussels sprouts, washed and trimmed
• 8 cloves of garlic, peeled
• 3 tablespoons olive oil
• 3 shallots or 1/2 small onion, coarsely chopped
• 6 thin slices prosciutto, chopped
• Coarse sea or kosher salt and freshly ground black pepper, to taste

Bring a large pot of water to a boil over high heat. Add Brussels sprouts and peeled garlic cloves and blanch for 4 to 5 minutes. Pour into a colander, drain and rinse with cold water until completely cool. Slice Brussels sprouts in half and cut garlic cloves into thin slivers.

Heat a large skillet over medium high heat. Add olive oil and shallots or onion and sauté until tender, about 2 minutes. Add prosciutto and sauté 1 minute. Add Brussels sprouts and slivered garlic and shake the pan or stir well to combine the ingredients. Cook, without stirring, for 2 to 3 minutes. Shake or stir the ingredients again, and then cook, without stirring for 2 to 3 minutes more, until shallots and Brussels sprouts begin to caramelize. Season to taste with a sprinkling of the coarse salt and freshly ground black pepper.

Makes 6 to 8 servings.

Brussels Sprouts with Bacon and Shallots

Isn't everything better with BACON?


A recipe from Williams-Sonoma

Ingredients:
2 lb. brussels sprouts
5 oz. bacon, diced
4 shallots, finely chopped
2 tsp finely chopped fresh thyme
1 1/4 to 1 1/3 c. chicken
2 Tbsp unsalted butter
3 Tbsp olive oil
3 tsp salt

Directions:
-Cut or pull off any dry outer leaves from the brussels sprouts.
-Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters and set aside.
-Heat a large sauté pan over medium heat.
-Cook the bacon until golden brown, about 7 minutes.
-Using a slotted spoon, transfer the bacon to a bowl.
-Pour off the fat in the pan and discard.
-Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes.
-Transfer the shallot mixture to the bowl with the bacon.
-Pour 1/4 c. of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom.
-Pour the stock over the bacon mixture.
-Using paper towels, wipe out the pan and place over medium-high heat.
-Melt the butter with the olive oil.
-Add the brussels sprouts and salt and stir to coat evenly.
-Cook until the brussels sprouts begin to brown, 3 to 4 minutes.
-Stir again, then cook for 3 to 4 minutes more.
-Stir in 1/4 cup of the stock.
-Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more.
-Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Roasted Brussel Sprouts from Barefoot Contessa

I love Ina... and have rarely made a recipe of hers that I did not like.

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.