It is amazing what 20 years of trying new things, and a high heat roasting, can do for a formerly disliked vegetable.
Roasted Brussels Sprouts
Servings: 8-10
Prep time: 10-15 minutes
Total time: 40 minutes
Special equipment: 2 rimmed half-sheet pans
Ingredients:
- 2.5 lbs. Brussels sprouts
- 2 Tbsp. olive oil
- kosher salt and freshly ground black pepper
Directions:
- Prep the sprouts by trimming the stem end and then cutting them in half. Remove any damaged or browned leaves.
- Arrange the oven racks so one is in the middle and one a the lower position. Preheat the oven to 475°F convection (or 450°F on a regular oven). Set out 2 half-sheet pans.
- Divide the Brussels sprouts between the two pans. Drizzle each pan with about 1 tablespoon of oil. Sprinkle each pan with a generous pinch of salt and about 20 grinds of pepper.
- Using your hands toss the sprouts with the oil and seasoning. Arrange the sprouts cut side down across the tray. Avoiding crowding the pan as it will limit browning if they are pressed up against one another.
- Place the pans in the oven and roast 20 minutes if using convection. If using a regular oven roast for 10 minutes then rotate the racks back to front and top to bottom in the oven, and roast for another 12-13 minutes.
- The roasted sprouts should be easily pierced by a fork and nicely browned. Cover loosely with foil until ready to serve.
Notes:
If you get some very large sprouts you may wish to quarter them so they have a similar mass to the halved ones. Likewise if you have mostly large sprouts you may want to leave smaller ones whole.
I’m still not fond of these tiny cabbage-like vegetables when they are steamed, or god forbid, boiled.
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