Ah…the mighty Brussels Sprout. Though many kids and adults cringe at the thought of them, I think that if everyone just gave these little veggies a chance, opinions would change. Plus, pretty much all veggies are better roasted.
Brussels sprouts are one of the veggies I regularly keep on hand in the fridge for last minute additions to weeknight meals. They make the cut in my always crowded fridge #1 Because they last a long time without going bad and #2 They can be super quick and easy to prepare. I have a few standby ways to prepare Brussels sprouts, but Perfectly Simple Roasted Brussels Sprouts is by far my favorite. Not only is this recipe a great quick and easy addition to any Holiday dinner (like maybe Thanksgiving, only a couple days away! wink wink), but it also makes a great veggie to add to pretty much any weeknight meal. The seasonings for this particular recipe are minimal, which means that it will go well with whatever you’re preparing. Plus, if you prep your sprouts in advance, all you have to do is toss them onto a baking sheet and throw them in the oven.
Prepping Brussels sprouts involves cutting off the ends and peeling away any loose outer layers. For this recipe we’ll also be cutting the sprouts – the medium ones get cut in half, the large ones into quarters and small ones get left whole. If you do this ahead of time, all you’ll have to do when it comes to cooking time is toss the sprouts with some olive oil, water and salt and pepper and toss them into the oven.
The key to this recipe is to cover the sheet with the spouts with foil for part of the roasting time. This allows the sprouts to steam for a little bit, which helps them soften and cook without burning. Then about halfway through the roasting time the foil comes off (watch out for steam burns!), which allows the sprouts to caramelize and get nice and crispy. If you wanted to, you could toss the finished sprouts with some shredded Parmesan, or maybe some crumbled bacon. Definitely good, especially if the rest of your meal is on the
minimal plain side. However, I think Brussels sprouts are delicious enough on their own that the salt and pepper is all they need.
If you’re at a loss for side dishes to make for this season’s holiday dinners, definitely consider popping some sprouts in the oven. You won’t be disappointed.
- 2 1/4 lbs brussels sprouts
- 3 Tbsp olive oil
- 1 Tbsp water
- salt and pepper
Move oven rack to upper middle position and heat oven to 500°F. Trim the ends off brussels sprouts. Leave small sprouts (less than 1") whole, cut medium ones (over 1") in half, and large sprouts (more than 2") into quarters.
Toss brussels sprouts with oil, water, 3/4 tsp salt and 1/4 tsp pepper in a large bowl. Transfer sprouts to a rimmed baking sheet and arrange them with cut sides down.
Cover baking sheet tightly with aluminum foil. Roast for 10 minutes. Sprouts will be bright green and beginning to soften. Carefully remove foil and roast for 10-12 minutes longer, until sprouts are browned and tender. Transfer to serving dish and season with additional salt and pepper to taste.