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I bought the brussel sprouts ... now how do I roast them? Tips?

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All the messages about how fantastic roasted vegetables can be inspired me at the grocery store yesterday to try doing it with brussel sprouts. Anyone have any tips? Do I just trim off the ends and cut them in half? A bit of olive oil and some s&p? How long in the oven? Thanks for any and all advice.

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  1. I cut mine in half and toss in a bowl with olive oil, balsamic, sea salt and pepper. I roast them in a 375-400 oven till they are nice and brownish and when I see some of them getting crispy.

    1. I don't cut them. Just toss with olive oil, salt & pepper. If I am feeling fancy, I toss in a few lemon slices and/or caraway seeds.

      Roast at 400 until they're brownish, which is about 45 minutes in my oven.

      squeeze a bit of lemon on them before serving if you like.

      1. It depends how big they are. I usually only buy smallish sized ones. I half them, EVOO, S&P, sliced onions, garlic in the skin.

        1. I cut the big ones in half, leave little ones whole. I toss with olive oil, S&P, and some sliced up cloves of garlic. The recipe I started with used about 10 cloves and left them whole but I only use about 3 and slice them. I roast them at 400 for about 30 minutes, stirring every 10 minutes. Then sprinkle with fresh grated parmesan cheese before serving. Yum!!!

          1. Same as above (salt. pepper, olice oil) but I roasted until some were almost burnt looking. I generally hate brussel sprouts but roasting them made them almost creamy and they got a slight nutty taste.

            1 Reply
            1. re: lbs

              Ditto, and don't forget to remove a few of the outer leaves first. And I do cut them in half. I find they cook faster that way.

            2. I boil them for 2-3 minutes, then cut, oil, season and broil them. The whole process takes about ten minutes and they're nicely browned and tender on the inside.

              1 Reply
              1. re: amkirkland

                That sounds like a good idea, I will try that. I usually just steam them, with a little butter, garlic and kosher salt and pepper, until they are just tender crisp. Then I squeeze a little lemon juice on them before serving.

                I love roasting veggies; oddly enough, I have never roasted the little green monsters!

              2. You are all so wonderfully helpful! I love the caraway idea (I sometimes use cumin seeds when I roast vegetables, hadn't thought of caraway,which would work so perfectly with BSs), and will definitely use garlic too. Thanks so much to all of you.

                1. A slash of Balsamic vinegar works great with roasted vegetables as well. Also try whole fennel seed or herbs de provence.

                  1. Have a big cast iron skillet? Cut the sprouts in half vertically, heat up olive oil in the skillet until almost smoking, add the sprouts cut side down, sprinkle with s&p, and put in a 450 degree oven to roast until tended and caramelized. Shake the pan every 5-10 minutes. Should take about 20 minutes total. You can toss the sprouts with a little dribble of balsamic afterwards. I like to throw in some whole unpeeled garlic cloves to roast alongside them.

                    1. I just made them (400 degrees, large ones halved, mixed with sliced cloves of garlic and drizzled with balsamic and sprinkled with sea salt) but one problem I had was that the loose leaves burned, so I'd get rid of them next time.

                      One of my favorite non-roasting methods is steaming them and then cooking in a bit of bacon fat till slightly browned. Add back some bacon if desired.

                      1. They go really well with chestnuts. If you can get some of the vacuum packed cooked peeled ones, chop them coarsely and mix in, and don't hold back on salt & pepper.

                        1. For a quick, colorful addition I add those bagged baby carrots that are peeled and ready to use. Usually shy away from the pre-prepped foods but in this case make an exception. They roast at the same rate as the sprouts so toss together and roast with EVOO, sea salt, cracked black pepper and a dash of balsamic (carefull with the balsmaic as too much makes it too tart). Co-worker brought this to a company gathering and it has become a favorite of mine.

                          1. As much as I love roasted brussel sprouts, the following recipe gives you a richer, slightly more "special occasion" brussel sprout dish (well, for me at least...it's not terribly healthy).
                            Courtesy of Emeril.

                            2 pounds Brussels sprouts, base and outer leaves trimmed, and halved
                            4 tablespoons unsalted butter
                            1/4 cup thinly sliced shallots
                            2 tablespoons minced garlic
                            3/4 cup roughly chopped walnuts
                            2 teaspoons fresh lemon juice
                            1 teaspoon salt
                            1/4 teaspoon freshly ground black pepper
                            1/2 cup finely grated Parmesan

                            Bring a pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
                            In a large saucepan, melt 3 tbps butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 1 tbsp of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
                            Sprinkle generously with the Parmesan, stir again.

                            1. Aside from all the recs above, make sure a few of the leaves go loose in the roasting pan--they go crispy and brown and taste like potato chips. Great cook's treat!

                              1 Reply
                              1. re: Kagey

                                I agree, the loose burnt leaves are delish. An anything that cuts down on prep is good with me.

                              2. You're all so incredibly helpful. I think I'm going to have to buy more next week to try to incorporate all these ideas! Thank you so much.

                                1. I'm excited to try roasting my brussels sprouts. I do love them. I've never done it before. I ususally saute them one of two ways. I always cut them in half and often blanch for a couple of minutes. I think it mellows the bitterness. sometimes I toss with olive oil - but the best way to do it is with bacon. Cook a couple of strips of bacon, drain off a little bit of the fat and remove the strips. Then cook the brussels sprouts in the leftover fat. Crumble the bacon and add it back in at the end. Its nice with a squirt of lemon.

                                  1. I slice them in half, toss with olive oil, garlic powder, onion powder, salt, pepper, and a little nutmeg, then roast at 450 until they're easily pierced by a thin-bladed knife, usually around 15 minutes. I like a bit of nutmeg with cabbage or cabbage-y vegetables like Brussels sprouts.

                                    1. I leave whole, cutting off ends, and if I have the time, make a v in ends w/ knife. Toss with diced pancetta, olive oil, S&P and roast in covered dish in oven for about an hour. Yum!

                                      1. Just wanted to thank you all again for your input. I roasted them in olive oil with some slivered garlic and they were wonderful. I totally agree with the poster about how wonderful the burnt leaves on the outside were. Next time I will try the caraway seeds. Even my husband, an avowed brussel sprout hater, enjoyed them.

                                        2 Replies
                                        1. re: LulusMom

                                          I firmly believe that the only reason people dislike most veggies is because they've only had them poorly prepared. I say this because I'm a former anti-veg. I've turned someone who would touch no vegetable except potatoes into a cauliflower fan with nothing more than a little truffle oil. keep spreading the good news!

                                          1. re: amkirkland

                                            Yes, when all you've ever known is over-boiled, mushy vegetables with no flavor or texture of baby food, you probably aren't a big fan of anything.

                                            Simple preparation and ingredients can make all the difference, and the true flavor can be enjoyed. Not only that, the health benefits are much better, too.

                                        2. I grill them after cleaning and halving, on my cast iron griddle/grill. It browns the outer edges beautifully. I love this cheap piece of cookware. A cast iron pan will do the same.

                                          1. Roast them with Butternut Squash, butter, salt, lots of black pepper, a squueze of lemon and a sprinkle of Brown sugar - the only way sprouts get eaten in our house - its become a standard with a roast dinner.

                                            1. Well i almost asked if there was "Cream of Brussel Sprout" recipe out there, but decided to do a search first. My Oh My, I had not thought to do that, but doesen't Carmelized cream of onion and Brussel Sprout Soup sound wonderful??