Saturday, November 22, 2014
My first-ever post on roasted Brussels sprouts was, well, long. Who wants to read all that when all you need is a go-to Brussels sprouts recipe for Thanksgiving, or any day?
Of course, if you do wish to read that piece—and I thank you for that—it’s here. But if not, today’s brief post is dedicated to the recipe alone. In four easy steps, you will be acquainted with the easiest tried-and-true way to enjoy Brussels sprouts, and they can be eaten alone or included in various wonderful dishes like kale and Brussels sprouts salad with maple dijon vinaigrette; swordfish picatta with smashed cauliflower and caramelized Brussels sprouts; or seared scallops with roasted squash, Brussels sprouts, and cranberry beans. All of these are delicious autumn-themed meals featuring this adorable little cabbage.
The magic begins in a white hot oven, so get in the kitchen, turn up the heat, and let’s get cooking.
How to Roast Brussels Sprouts
1. Wash Brussels sprouts. Use as many as you like. (They keep fine in the fridge for additional uses.)
2. Place washed sprouts on a baking sheet, cutting the large ones in half. Drizzle with extra-virgin olive oil and season liberally with kosher salt and freshly ground black pepper. Toss with your fingers until coated. (There should not be extra oil pooling on the sheet.)
3. Roast at 450 degrees for about 20 minutes until tender and browned in places., tossing half-way through cooking. Some of the leaves may become charred, becoming crunchy and delicious (and, occasionally, too charred, tasting burnt; discard those ones).
4. Spoon into a serving dish and enjoy.
That’s all, folks. Easy as can be.
Stay tuned for how I used this particular batch in some upcoming recipes. And, for more dishes starring veggies to adorn your Thanksgiving table, from cauliflower to squash, stuffing to desserts, please visit my recipes page.
Thanks for reading, and happy cooking!