Roasted Brussels Sprouts
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It took me 50 years before I tried Roasted Brussels Sprouts, and I must admit that I adore and love them! Lesson learned: It shouldn’t take a person so long to try new things!
Now, I have to admit that the first time I tried them, they turned out bitter, and we didn’t like them. I talked to gardeners and folks who had been around a long time and had great wisdom to share on why they were bitter. Did I cook them too long? Did I buy bad ones? Should I have cooked them differently? Is bitterness related to their size? Long story short–No one really knows. Scientifically, it has to do with chemical compounds and an individual’s taste buds.
Brussels Sprouts are Not Bitter
The next time I tried Roasted Brussels Sprouts, I was pleasantly surprised to find that they were wonderful. Not bitter. At all.
Today’s varieties are much milder, thanks to the dedicated efforts of Dutch food scientists who cross pollinated the older breeds of Brussels sprouts with newer strains. Through much trial and error, they came up with plants that yield a milder, and delicious flavor.
So, if you haven’t cooked Brussels sprouts in a while, give them another try! You might be pleasantly surprised at how wonderful they are!
Ingredients Needed to Make Roasted Brussels Sprouts
- Brussels sprouts
- garlic cloves, sliced
- extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- Parmesan cheese, grated
A Note on Buying Brussels Sprouts
Although you can find Brussels sprouts all year round, the best seasons to buy them is in the fall and winter. Choose smaller heads that have pronounced green color and tight, firm heads. The fewer the wilted, loose leaves the better.
Instructions for Making This Recipe
Preheat oven to 400 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare your ingredients
Cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.
Slice the garlic. For this recipe, you do not want to use minced garlic. You want larger chunks that will bake and brown as a delicious compliment to the Brussels sprouts. Place sliced garlic in the bowl with the sprouts.
Using a fine-edge grater, grate the Parmesan cheese. Set aside until ready to use.
Roast the Brussels Sprouts
Pour extra-virgin olive oil over the Brussels sprouts and sprinkle with salt and pepper. Carefully mix until sprouts are nicely oiled.
Place mixture in a heated cast iron skillet and cook over medium heat, with cut sides down. Cook until they begin to brown, 2-3 minutes.
Place the skillet in the preheated oven and continue to cook for 8-10 minutes, tossing a few times so sprouts brown on all sides.
I’ve also baked Brussels sprouts on a baking sheet lined with aluminum foil. Rather than starting the recipe on the stove, I’ll put the vegetables in the oven and bake for 12-15 minutes until browned. This works particularly well when preparing a Sheet Pan Dinner with meats and other vegetables.
When using an aluminum foil-lined baking sheet, be sure to spray it with baking spray to prevent sticking. Trust me, I learned that lesson the hard way!
Remove skillet from oven and sprinkle with the grated Parmesan cheese. Serve immediately.
This recipe will serve 4 people.
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Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 4 cloves garlic sliced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Parmesan cheese grated
Instructions
- Preheat oven to 400 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients:
- Cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.Slice the garlic. For this recipe, you do not want to use minced garlic. You want larger chunks that will bake and brown as a delicious compliment to the Brussels sprouts. Place sliced garlic in the bowl with the sprouts.Using a fine-edge grater, grate the Parmesan cheese. Set aside until ready to use.
Roast the Brussels Sprouts:
- Pour extra-virgin olive oil over the Brussels sprouts and sprinkle with salt and pepper. Carefully mix until sprouts are nicely oiled.
- Place mixture in a heated cast iron skillet and cook over medium heat, with cut sides down. Cook until they begin to brown, 2-3 minutes.
- Place the skillet in the preheated oven and continue to cook for 8-10 minutes, tossing a few times so sprouts brown on all sides.
- Remove skillet from oven and sprinkle with the grated Parmesan cheese. Serve immediately. This recipe will serve 4 people.