Tuesday, December 13, 2011

Easy Roasted Brussels Sprouts

Brussels sprouts: the dinner plate villain of children everywhere. Why such a bad rap? Well, I didn't grow up eating them, so I had to take my chances as an adult in order to find out. I prepared and ate them for the first time just two years ago, and I must say, I have no idea where all the negative press is coming from.

The first time I cooked brussels sprouts was for a Winter dinner party, because I wanted to use a seasonal vegetable, and, as we know, the cold weather provides a limited number of options. Since I was aware of their reputation, I chose a modified version of Guy Fieri's "Bumped-Up Brussels Sprouts" which had enough other strong flavors to overpower any unsavory ones that the sprouts might produce. I liked them enough that this past Thanksgiving I chose to go with something that would enhance rather than hide their natural flavor. Nothing does that better than your basic salt and pepper. My guests loved them, and they were so easy to make that I knew I had to share the recipe with you. Try them out for this year's Christmas dinner or other Winter social. Hey, I might make them for my next snack!
Easy Roasted Brussels Sprouts
Serves 6
2 pounds brussels sprouts, well-rinsed and dried
4 tablespoons quality olive oil
1 teaspoon Kosher salt
3/4 teaspoon Freshly ground black pepper

Preheat oven to 400 degrees.
Cut of stem part of each sprout and, using just your hands, remove any undesirable outer leaves. Slice down the middle from top to bottom, once. In a mixing bowl, roll the sprouts with the olive oil, salt, and pepper until evenly coated. Transfer to a baking sheet (with a lip) and roast in the oven for about 40 minutes, turning the sprouts once or twice for even cooking. Once out of the oven, taste, add any extra salt desired, and serve immediately.
Note: Even though the prep work for this recipe is very light, if you're making this alongside a more complicated menu and want to save yourself some time, consider doing the washing and cutting the night before like I did for Thanksgiving.

Check back tomorrow for a very special guest blogger with some holiday gifts up her sleeve!


  1. Um, I think you have convinced me :) I think my dislike of brussels sprouts from childhood probably was partially due to the fact that we ate the frozen kind which end up soggy and blah when you cook them (at least at our house). I definitely need to give them a second try.

  2. Oh, Heather, they are!
    Elizabeth, it's at least worth giving it a shot, right? Even though freezing vegetables is a great way to preserve the nutrients, if you get any kind of frost build-up, it's really hard for them NOT to end up limp and soggy to some extent. Since brussels sprouts are at their best in Fall and Winter, why not eat them fresh, I say!

  3. You didn't grow up with them because frankly, I didn't grow up with them and they scared me just a little, so I never tried them. This really looks yummy and I think we'll be trying them soon!! Thanks :D