I never grew up eating brussels sprouts. I’m not sure why, but I suspect it’s because (one of) my parents disliked them. I was first introduced to them during a Thanksgiving dinner in NYC in 2002. They were delicious, no lie, but I wasn’t totally blown away.
A few years later I discovered – in my opinion – the very best way to prepare and cook brussels sprouts. And it’s got to be one of the simplest ways, too, which makes them even more appealing. It’s my favorite way to prepare most vegetables: roasting.
Brussels sprouts are amazing vegetables in their nutritional profile. Rich in many valuable nutrients, they are chock full of vitamin C and vitamin K, and are an excellent source of folic acid, vitamin A, fiber, as well as being a good source of omega-3 fatty acids. They are also good cancer fighters like most cruciferous vegetables containing sulforaphane.
By roasting these little baby cabbages, the heat, oil, and salt help to caramelize them, bringing out their natural sweetness. I also love the bit of crunch some of them take on, especially on the cut side. They taste both salty and sweet, and are simply delicious. Truly, the best way to eat them!
Roasted Brussels Sprouts
These are wonderful simply roasted by themselves, but also would be good with chopped bacon and roasted walnuts added. If you add bacon, which can be rather salty, feel free to decrease the salt a bit.
1 pound brussels sprouts
extra virgin olive oil
2 tablespoons coarse sea salt, or to taste
freshly ground pepper
Preheat oven to 400 degrees F.
Wash the sprouts. Cut off any brown ends and remove any sickly or yellowish leaves. Make sure they are quite dry after washing them.
Cut each sprout in half lengthwise, from “root” to tip. Toss with enough olive oil to coat them generously, and add salt and pepper.
Put in a pan, cut sides down, and roast for about 45 minutes, or until cooked all the way through and the cut sides of the sprouts have caramelized.
These are good along side something that is rich, smooth and naturally sweet, like creamy polenta or risotto, or with something meaty like roast chicken or pork.
