You can’t go wrong with Brussels Sprouts as long as you follow one piece of advice. Ready…
Roast, do not boil.
That’s it. That is my secret and I promise you that they will be one of the favorite holiday traditions for years to come. This is how I came to love something I used to hate. Traveling from boil to roast changed my relationship.
Was it worth it?
Yes, because brussels sprouts are beautiful and available FRESH from September to February. Not only are they delicious (when cooked properly), they are a super food. Check out the amazing health benefits here.
Is there a recipe?
Actually there is a master recipe that is so simple that it makes it hard to believe that so many brussels sprouts were doomed to a long destroying boil. Roast quickly with olive oil and salt. From this recipe, you can add in all sorts of ingredients, such as nuts, dried fruits, fresh fruits, or cheese.
First start with the freshest brussels sprouts you can find, right on the stalk, as they are drawing nutrients.
Then get creative with the master recipe. I’ve listed some “ideas” to try out with various options.
Master Recipe
- Brussels Sprouts, sliced lengthwise, outer leaves removed
- Extra Virgin Olive Oil
- Sea Salt
- Rinse brussels sprouts thoroughly in cold water. Cut bottom core off.
- Mark with an x if small. Or cut in half lengthwise.
- Toss in olive oil, add salt, roast in oven on a heavy baking sheet at 400 degrees for 20-30 minutes. I use a stone baking sheet, and convection roast setting, which quickens cooking time. Some outer leaves will darken and get crispy. That’s my favorite part.
Recipe with Apples and Cashews
Slice apple very thin with skin on. Chop cashews very fine. Toss Brussels sprouts in olive oil and cashews. Arrange apples on sheets and add brussels sprouts. Make sure apples and brussels sprouts have their own space to roast and caramelize.
Options: Instead of cashews, use walnuts. Instead of apples, use pears.
Recipe with Pine Nuts, Pecorino Romano
Toss brussels sprouts with olive oil, salt and pecorino.
During last 5 minutes add in pine nuts and optional raisins, or dried cranberries.
Recipe for Panzanella
Toss brussels sprouts with toasted peasant style Italian bread cubes.
Add in olive oil, capers, red wine vinegar.
Optional Ingredient to any of the above: Add bacon, pancetta, crisp prosciutto, red pepper flakes.
We could probably fill a page with all the ideas for roasting brussels sprouts. How do you like your brussels sprouts?
Go to Pasplore to see a magnificent mosaic of over 600 Thanksgiving recipes, featuring this and other recipes from Spinach Tiger.
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