Perfect Brussels Sprouts

Owen Mahan

Brussels sprouts are a polarizing vegetable but when properly taken care of, they reach their full potential. As a part of the wild mustard family that includes cabbage, broccoli, and kale, brussels sprouts contain compounds that form distinctly sulfuric, eggy aromas when their cells are cut open. For the home cook, this means that brussels sprouts can turn too pungent when boiled or baked. However, their flakey layers and low sugar content are perfect for roasting, leading to wonderfully crispy, barely charred outer layers, a golden bottom, and a luscious, creamy interior. Paired simply with a sweet glaze, they make a deliciously easy vegetable.

Ingredients:

  • 2 lbs whole brussels sprouts, washed

  • Olive oil

  • ¼ cup balsamic (or maple syrup, pomegranate molasses, etc.)

  • Salt and pepper

  • Optional: Crème fraîche and red pepper flakes for serving

Recipe (20 minutes prep + 25 minutes cook time):

  1. Preheat the oven to 425° or 400° convection

  2. Coat a sheet tray in olive oil and place in the preheating oven

  3. Begin to prep the sprouts by slicing off the bottom of the stem. (Note: this prep is the most important step in generating a consistent product. Reference picture as needed) Slice as little as possible in order to maintain the integrity of the sprout.

  4. Remove any overly green or brown leaves from the outside of the sprout

  5. Halve the sprout longwise to reveal its interior

  6. Continue with the rest of the sprouts. Place in a large bowl and toss with salt and olive oil to coat.

  7. Remove the preheated tray from the oven and carefully place the sprouts face down on the pan (Note: the oil in the pan is hot and will immediately begin to fry the sprouts, which can cause oil drops to spew)

Spread the sprouts evenly for the perfect roast

8. Place tray back in the oven and roast for 25 minutes, or until the bottoms are golden and the outer layers are barely burnt

9. Toss the roasted sprouts with the balsamic (or other glaze of your choice) and salt and pepper to taste

10. Serve with crème fraîche and red pepper flakes (Note: can opt out of using crème fraîche if you want to serve this as a vegan dish)

The final dish

Melanie WangComment