Roasted Brussels Sprouts
What a classic way to cook Brussels Sprouts. This is how they were made back in the old days. Only four ingredients tossed in a bowl, placed in the oven and they taste fabulous. Ina Garten is one woman who can really cook. This is her recipe and it is really good! These won’t win any photo contests when they finish baking but the taste outweighs the way they look.
Ingredients
Cut the brown ends off of the Brussels
Sprouts and any leaves that are yellow
or badly blemished. Place them in a
large bowl then add the salt and pepper.
Drizzle the olive oil over the top.
Toss with a large spoon completely
coating all of the Brussels Sprouts.
Pour the Brussels Sprouts
onto a baking sheet.
Bake in a preheated 400 degree oven
for 35-40 minutes, until the outside
is crisp and the inside is tender.
Sprinkle with more Kosher salt,
optional, then serve immediately.
Roasted Brussels Sprouts
http://www.InDianesKitchen.com
Ingredients
- 1-1/2 pounds Brussels sprouts, rinsed
- 3/4 tsp Kosher salt
- 1/2 tsp pepper
- 3 Tbsp good olive oil
Directions
- Preheat oven to 400 degrees.
- Cut off the brown ends and remove any yellow and blemished leaves.
- Place the Brussels sprouts in a large bowl.
- Salt, pepper and drizzle the olive oil on top.
- Gently toss with a spoon until they are all completely coated with the oil.
- Pour Brussels sprouts onto a baking sheet.
- Bake for 35-40 minutes until the outside is crisp and the inside is tender then serve immediately.
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Categories: Vegetables/Slaws/Salads
This is the exact recipe I use. They always come out great and it’s practically foolproof!
I stumbled on a way to make this delicious dish without having the oven on. I had leftover Brussels sprouts, so cut them in half and browned them a bit, face down, in a hot, heavy skillet with a light film of ghee. I’ve never done it conventionally in the oven, so don’t have a comparison to offer, but this produces a lovely browning in a short time.
A trick my mother taught me to help the sprouts cook more quickly is to cut an “X” in the bottom of the bud after having removed the hard end, and then steam them.
Virtual hugs,
Judie
So do you steam them and then brown them in the ghee? You said leftover sprouts, are they cooked or raw leftovers? This sounds like a way I would definitely enjoy!
Already cooked. Nice to have the bulk of this dish pre-prepared!
I will have to try that! I was afraid if they weren’t already cooked that they wouldn’t be tender inside. You are adding so much flavor….delicious!
I hated Brussels Sprouts as a kid and haven’t had them since. Perhaps it’s time I gave them another chance! LOL!
Oh definitely it may just surprise you!
Just love the flavor of those little sprouts. I’ve always boiled them, but I think roasting would enhance the distinct flavor more. I’ll have to try it. 🙂
Olga there is no comparison! I too use to boil them….never again!
Just luscious!
Thank you Valerie!
Gosh, I do this all the time. They taste really good and sweet when roasted.
I use to always boil mine! Then I tried this and I wondered why I did that for all those years….lol
Thanks. I will remember this easy recipe.
You’re welcome Stephen!
Healthy and delicious , love this!
Thank you Nisha they were amazing!
I like to take healthy snack like this.
Very healthy! My husband drizzled balsamic vinegar over his too!
Brussel sprouts are fresh and so delicious
! 🙂 merci – amitiés 🙂
They are so good aren’t they! Thanks!
I love roasted Brussels sprouts. YUM!
Me too Jeanne! Thanks!
The bane of every child’s existence but I loved Brussel sprouts!! They are awesome!
LOL you are so right!
Looks delicious:) I will try someday.
Thank you!
I made sprouts this way, and often add a splash of balsamic vinegar.
OMG my husband did that to his when they came out of the oven. I tried one of his and it was very good!
What? No bacon?! lol
I love brussles sprouts. My mom used to boil them and that is the worst thing you can do to them. Smells terrible cooking and the consistency is so gross. roasting them in the oven is way better.
Hahaha I know I put bacon in everything but this recipe was the Barefoot Contessas recipe so I wanted to make it like hers to try it. It is amazing how something so simple can taste so good. I use to boil mine too…lol
Wow my favourite veg! Great way of presenting them 👍
Thanks!
What a great idea. Think ill try that on christmas day 😊
Enjoy!
I love Brussels sprouts this way. Sometimes the last 5 minutes I sprinkle Parmesan cheese on it. 👍🏻
I always appreciate your recipes.
I never tried them with Parmesan cheese! A great idea Anneberly and thank you so much for your kind words!
You are so very welcome. 🙂
Roasted is the primary way I cool all veggies. I cut my Brussels Sprouts in half though. I like the flat/cut side to get caramelized!
Ohhhh what a great idea!!! Do they fall apart though?
No, they actually don’t. They are so tightly bound. Some of the leave fall off, but then they roast up nice and crunchy (they can’t stay in as long as the cut sprouts).
Sometimes the ones we get are so HUGE, they have to be cut in half!
Great I’ll give it a try! Thanks!
That’s so cute and healthy yumminess…wish I could find some here 😊
Aw thanks! I tend to forget everyone can’t find certain foods!
I hate brussel sprouts.
It all depends how they are cooked. I have had them where I didn’t like them but other ways…delicious!
When my father was around we had them once a week – after he left, no more Brussels Sprouts. You could make non-believers (of BS) into believers of BS. 🙂
Awwww thank you Linda!
I keep hearing about roasted brussel sprouts, and really should try them. Because of their bitterness, they never have been a favorite vegetable, but I hear that the roasting helps.
Yes it really does! They were good with a little balsamic vinegar too!
Just have to take the plunge!
I have a handful of Brussels sprouts left from what I had grown this year. I think I now know how I will cook these ones. 😊
I make my brussel sprouts like this and they come out amazing every time!
I think it is the best way to fix them! Thank you so much Dena!