Delicious and nutritious Brussels sprouts are even more flavorful when roasted.
Chef's notes
Note: Fresh Brussels sprouts are nothing like frozen Brussels sprouts. Do not try to use frozen ones for this recipe because the excess moisture will prevent them from roasting properly.
Steps
1
Roasting the Brussels Sprouts
Ingredients
1 lb Brussels sprouts
1 to 2 tbsp oil (grapeseed or coconut)
sea salt, to taste
freshly ground black pepper, to taste
Preheat the oven to 400°F (205°C). Note: The sprouts can also be roasted higher at temperatures as high as 475°F, just note that the cooking time will need to be adjusted.
Wash, dry and trim the Brussels sprouts. Cut in half lengthwise. Place into a bowl and toss with the oil and salt and pepper to taste. Arrange cut-side down on a parchment-lined baking tray. Place into the oven and roast for 8 to 12 minutes or until golden, turning once, if necessary.
Once done, serve immediately.
4 Comments
Suzanne S•
The temperature in this recipe is 400 F for 8-12 min but the temp and time for Rouxbe technique and tips chart is 475 F for 15 minutes...I think the latter temp works better.
I was having trouble getting the desired color on my roasted veggies - even at very high heat (like 475 degrees). I was roasting on parchment in a non-convection oven. I have an oven thermometer and the temperature was pretty spot on. I tried roasting on a silicone mat instead of parchment and the result was much better! The veggies were cooked through and got that nice caramelization I had been looking for! My sprouts roasted for about 12 minutes at 475 degrees. Only used 1 TBSP olive oil and that seemed to be more than sufficient.
I wasn’t a big fan of Brussels sprouts, but it is like in the joke - if you don’t like something that means you don't know how to cook it:))
And this recipe is so simple and fast !! I like the result so much!!! Great addition to taste of Brussels sprouts from coconut oil!! Just WOW 🤩!!
Sunnie S •I was having trouble getting the desired color on my roasted veggies - even at very high heat (like 475 degrees). I was roasting on parchment in a non-convection oven. I have an oven thermometer and the temperature was pretty spot on. I tried roasting on a silicone mat instead of parchment and the result was much better! The veggies were cooked through and got that nice caramelization I had been looking for! My sprouts roasted for about 12 minutes at 475 degrees. Only used 1 TBSP olive oil and that seemed to be more than sufficient.
Liubov U •I wasn’t a big fan of Brussels sprouts, but it is like in the joke - if you don’t like something that means you don't know how to cook it:)) And this recipe is so simple and fast !! I like the result so much!!! Great addition to taste of Brussels sprouts from coconut oil!! Just WOW 🤩!!