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How to Roast Brussels Sprouts and Recipe Ideas; Roasted with Blue Cheese, With Nuts, With Bacon...

Updated on December 21, 2009
http://www.flickr.com/photos/larryleenyc/635968182/
http://www.flickr.com/photos/larryleenyc/635968182/

Brussels sprouts – you either love em’ or hate em’ there doesn’t seem to be much middle ground on this one – and according to renowned food scientist Harold McGee, people sensitive to bitter tastes will always find the Brussels Sprouts pretty unpalatable.

Well, I’m happy to count myself in the Brussels Sprouts lover camp, and although I really quite like the December vegetable boiled briefly and tossed with butter – it’s also very good served roasted, and if you’ve never roasted Brussels Sprouts before, it’s very much worth giving it a try.

Roasted Brussels Sprouts Recipe

  • 2 Tbls of olive oil (or preferably, bacon fat, if you’ve got some laying around)
  • 1 lb of Brussels sprouts
  • Salt and pepper

Instructions (this couldn’t be easier)

  1. Preheat your oven to 400
  2. You have a choice here, either cut the Brussels sprouts in half lengthwise, for quicker more even cooking; or leave them whole. Leaving them whole will result in a more toasted browned exterior, a creamy inside and a longer cooking time – cutting them in half accelerates the process and results in more uniformly cooked-through sprouts. Both methods are good, although I prefer the whole sprout method.
  3. Trim any tough outer leaves and cut a thin slice off the end of the stalk of each sprout. Cut the sprouts in half lengthwise, if desired. Toss the sprouts with the oil (or liquid bacon fat) and then spread the sprouts on a baking sheet.
  4. Sprinkle the sprouts with salt and freshly cracked black pepper and pop em into the oven. (if using cut in half sprouts, position them cut side down on the baking tray)
  5. Given the sprouts a shake every ten minutes or so.
  6. Halved sprouts are done after 25 or 30 minutes, or when tender throughout.. Whole sprouts are done at between 40 and 50 minutes, or when tender throughout and thoroughly browned on the outside.
  7. Season with salt and pepper once again, to taste.

Variations

These sprouts are great on their own, but you can add in some additional flavor notes if desired, such as:

  • Blue cheese roasted sprouts – Serve these on a platter at the table with a crumbling of blue cheese on top
  • Parmesan roasted sprouts – serve with freshly grated parmesan on top
  • Herb roasted – sprinkle on some dried thyme or marjoram prior to roasting
  • Bacon mixed – cook some bacon separately (cook it prior to roasting and then use the bacon fat for the sprouts) cut it into chunks and mix it with the sprouts prior to serving
  • With a béchamel based cheese sauce – on the side
  • Roasted sprouts with nuts – serve the sprouts sprinkled with toasted hazelnuts, walnuts or almonds

Or try a Brussel sprouts gratin

Comments

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    • Solaras profile image

      Solaras 

      4 years ago

      We have been loving on Brussel sprouts this year, and I am looking forward to adding some variations to the roasting pot. Thumbs up and Interesting!

    • Diana Grant profile image

      Diana Grant 

      6 years ago from London

      I would never have thought of these unusual recipes in a million years - sprouts are an acquired taste, and maybe these ideas would convert a few more people to try them.

      Have you tried them all yourself? I don't fancy the idea of roast sprouts, but am quite tempted by the various alternatives you have suggested.

    • John D Lee profile imageAUTHOR

      John D Lee 

      8 years ago

      Granny's House, Thanks for comment and good luck with your garden's bounty of sprouts!

    • Granny's House profile image

      Granny's House 

      8 years ago from Older and Hopefully Wiser Time

      John, I planted Brussel Sprots this year. I have no idea how to put them up or any good recipes. Thanks so much for the recipes

    • trish1048 profile image

      trish1048 

      8 years ago

      Hi John,

      Great idea, it never occurred to me! I'd especially love to convert my granddaughter. My adult children are beyond help at this point :)

    • John D Lee profile imageAUTHOR

      John D Lee 

      8 years ago

      Trish, with roasting you may even convert a few of those 'haters' out there!

    • trish1048 profile image

      trish1048 

      8 years ago

      hi John,

      I love brusses sprouts, however I am alone in this. These recipes sound great. The idea of roasting brussel sprouts has never occurred to me. Since I am also alone in my love of blue cheese, I will definitely be trying this out.

      I've only ever had mine boiled and drained, then just added butter, salt and pepper.

      It sounds like fun to experiment with tried and true methods. The results can be quite surprising :)

    • John D Lee profile imageAUTHOR

      John D Lee 

      8 years ago

      I hope you find some Brussel sprout love here with this recipe!

    • The Rope profile image

      The Rope 

      8 years ago from SE US

      Oh my! I grew up really disliking brussel sprouts but I found out later it was because they were basically overcooked. My friend introduced me fresh brussel sprouts and while they were good, they weren't outstanding enough for me to crave them...I think you just may have solved that issue. I can't wait to try this recipe. Thanks!

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