How to Roast Brussels Sprouts

When these mini cabbages become tender and crispy in the oven, few will be able to resist their charms. 

By: Mindy Fox

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

The Basics

Brussels sprouts are a vegetable that seems to divide eaters into one of two camps: One side loves 'em and the other, well, let’s just say strongly dislikes. With this simple technique — which renders the sprouts mildly sweet, toasty and delectably crisp — you’re likely to tempt even the most-ardent members of the latter group to hop to the other side. Those who fear the sulfurous scent of these compact crucifers needn’t worry: The dry oven heat required for roasting (versus a wet heat used for steaming or boiling) actually keeps the unwanted scent at bay.

An Easy Guide to Roasting Brussels Sprouts

Brussels sprouts are generally sold by the pound and can be found from early fall through winter at most supermarkets. At farmers markets, they’re often sold on the stalk — a bonus because they keep fresher longer that way. From the stalk, simply cut each sprout at the base end when ready to use.

Trim and Season the Sprouts

To feed 6 eaters, trim the stem ends from 1 1/2 pounds Brussels sprouts, then puff off and discard any yellow outer leaves. Cut big sprouts (those that are 1 inch in diameter or larger) lengthwise in half (small or tiny sprouts can be left whole), then toss with a few glugs of extra virgin olive oil, season generously with salt and freshly ground black pepper, and spread in a single layer on a rimmed baking sheet.

Roast

Roast the sprouts in a 400-degree oven, stirring once or twice halfway through, until the outsides and edges are deep golden and crispy, and middles are tender, about 40 minutes.

Serve and Add Salt

Serve warm, seasoning with extra salt, if desired. Now that you know how to simply roast Brussels sprouts, try Ree Drummond's Brussels Sprouts with Balsamic and Cranberries.

Get the Recipe: Brussels Sprouts with Balsamic and Cranberries

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