Our Favorite Brussels Sprouts
Do you ever get on the internet to look up a recipe and find approximately 189 versions of “The Best Chocolate Cake”? All of them are completely different, with different ingredients and different instructions, but they are all The Best. Confusing, no?
I’m not sure that these are the best Brussels sprouts, but it is the way I cook them almost every single time. It’s as simple as starting with a pound or two of the tiny little brassicas.
I preheat the oven to 400 degrees and break out a cast-iron skillet. While the oven is heating I go to work on the sprouts.
I remove any funkier looking outer peels and then slice off the bottom where the sprout would have attached to the stalk of the plant. Then slice them in halves or quarters, depending on how large they are. After that I simply toss them with some good fat (coconut oil, lard, etc.) and salt.
If needed I mix in some chopped carrots for sweetness and bulk. Then it’s 20-30 minutes in the hot oven before lunch time. They come out cooked through with some just starting to get that delicious near-burnt quality. It’s like Brussels sprouts french fries!
Maybe not the best, but still one of our favorite vegetables.
I used to like Brussels Sprouts as a kid, but not lately. I’ve never tried them roasted and will have to as they do look good!
Roasted is definitely the best way to eat Brussel Sprouts. Hated them as a kid (boiled and slimy). But I also kept reading about how good they are for you. One day I saw a recipe for roasted. Gave it a try and now whenever I can get a good deal on them–we have a family favorite. After I’ve pulled the bad looking outer leaflets and compost those, I pull off a few more leaves for roasting–these get nice and crunchy–the best part! My husband grew a bunch last summer in the garden. Hope he’s planning on them again this year.
Lori, Try them roasted. I think they are SO much better that way.
Let them get some brown on them to bring out the “sweetness”.
I make them similarly in a glass baking dish. The skillet is such a smart move. Especially for more of the coveted caramelized bits. Thank you.
This is also the way I make them, minus some rosemary. It is the way my mother used to roast potatoes and I recycled the recipe for sprouts too.
Oh, boy, those look delicious! I love brussel sprouts but have stayed away from them because I’ve read if eaten in large amounts they can interfere with thyroid function if you are prone to hypothyroidism. Same with cabbage and others like broccoli, cauliflower, kale, spinach, turnips, soybeans, peanuts, linseed, pine nuts, millet, cassava, and mustard greens (according to Univ. of Maryland). But maybe I can get away with small amounts because your recipe sounds so tasty. Thanks for sharing, Shannon!
We just had brussel sprouts last night with our new eating co-op! They were highly coveted and I don’t think there will be any left for lunch today. So good.
This is our favorite as well!! We also roast our pumpkin seeds and other veggies this way too!