How do you like your Brussel sprouts? Or not at all ....? That's how I felt until, after years of trying, I perfected the roasting method for Brussel sprouts. Most roasted Brussel sprouts I had tasted before put me off with their pesky burned leaves and undercooked core. Or they were swimming in liquified butter. Or they were bitter. Yet, this is not how roasted Brussel Sprouts should taste. When properly cooked, roasted Brussel Sprouts are intensely flavorful, with sweet nuttiness reminiscent of cabbage, a butter-tender interior and crispy outer leaves. The cooking method in this recipe will inevitably take you to that perfection. Every time.
Preheat oven to 400 F (200 C).
Meanwhile, in a medium bowl or storage bag, toss Brussel Sprouts with avocado oil or organic olive oil and freshly ground pepper.
Now nestle the sprouts on a lined baking pan. Tightly cover the pan with aluminum foil, crimping the foil around the edges. This step will ensure that your Brussel Sprouts will cook thoroughly at their core, until they are tender like butter!
Next, roast the Brussel Sprouts for 30 (for small varieties) or 35 to 40 minutes (for larger ones), or until tender when pricked with a fork. For uniform cooking, flip the vegetables after the first 20 minutes of roasting and cover again.
Uncover the Brussel Sprouts and roast or broil until their leaves have just begun to brown (2 to 5 minutes). Sprinkle with Maldon salt. The Roasted Brussel Sprouts with crispy leaves and tender core are ready enjoy!
Lastly, we invite you to experiment with your Brussel Sprouts. Add fresh thyme before roasting, or mix in fresh mint and lime juice after roasting ... and enjoy!
Servings 0