Roasted Brussels Sprouts
Food writers have a few Thanksgiving traditions of their own, and one of them is coming up with recipes meant to convert Brussels sprout haters. Typically, the note at the top of such recipes will begin, "Even if you think you don't like Brussels sprouts ..." Typically, too, the recipe will have a million ingredients that are meant to trick you into thinking you're not eating Brussels sprouts at all. This recipe doesn't. In fact, it's beautiful in its simplicity. This classic roasting recipe also works well with cauliflower florets — with almost any vegetable, really, as long as you get the times right.
Hands-On Time: 30 minutes
Ready In: 1 hour
Yield: 4-6 servings
1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
3 tablespoons corn or olive oil
3/4 teaspoon coarse sea salt or kosher salt
1/2 teaspoon pepper
- Heat oven to 400. Line a rimmed cookie sheet or baking pan with foil. In a large bowl, with your hands, toss sprouts gently with oil, salt, and pepper. Arrange in a single layer on the baking sheet, cut side down.
- Bake sprouts in the upper third of the oven for 25 to 35 minutes. Every 5 minutes or so, gently shake the pan and push sprouts around with a spoon to ensure even cooking. (Keep the cut side down, though.) The sprouts are done when they are mostly deep brown. Don't let them get black, but do let them brown thoroughly.
- You can serve these hot, cold, or at room temperature. You can toss them with a bit of balsamic vinegar or lemon juice, but we like them plain and hot at my house.