The Humble (Crispy Roasted) Brussels Sprout

by Sarah on December 20, 2010

There are two camps when it comes to brussels sprouts.  You either love ‘em or you hate ‘em.   Though I guess there’s a third camp—people who used to hate brussels sprouts and then finally had them roasted and now they love ‘em.

Seems like when I roast sprouts everyone always asks me how to do it.  It’s the easiest thing in the world people–you don’t even need a recipe.   Step 1.  Buy a bunch of brussels sprouts.  Cut them either in half, or whatever size you want.  In the photo below, I did them in smaller pieces (sixths) so they would have some crispy bits.

Spread them into a single layer on a baking sheet.  Drizzle with olive oil and season with salt, pepper and red chili flakes (optional).  Roast in the oven on high heat till the edges are crispy and cooked through but not too soft.

You can garnish them however you want.  Bacon, crispy shallots or just eat them plain.

And that’s it.  I feel kind of stupid even posting this, but I swear, they taste complicated.


Crispy Roasted Brussels Sprouts

1 lb brussels sprouts (approximately 4 cups)

olive oil

salt, pepper, red chili flakes

optional:  crispy bacon, proscuitto, fried shallots


Preheat oven to 475*.

Cut sprouts in halves or smaller pieces.  Drizzle with olive oil and season with salt, pepper and chili flakes to taste.   Toss so that all the sprouts are just coated.  Roast in the hot oven for approximately 12 minutes, or until the edges are crispy and they are cooked through but not soft and soggy.

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