perfectly roasted brussels sprouts

November 7, 2012

this comes out perfectly every time.


slice in half. save the single leaves that fall off when you do this.

coat in a a generous amount of oil and add a squeeze of fresh lemon or lime (or zest if you don’t have fresh – make it yourself next time you get limes or lemons!).

(optional) throw in cloves of garlic and onion chunks, or whatever you like roasted.

season well. seasoned salt, garlic salt, lemon salt, or whatever seasonings you can come up – it’s literally all good. you can’t go wrong here.

400F, by our oven and at our altitude, is perfect. oven temperatures vary. play with yours and see what works.

add the single leaves when the brussels sprouts are soft but not yet browned, and roast for an extra few minutes until the leaves become crunchy brussels sprouts chips and the sprouts themselves become brown, sticky-sweet, and caramelized.



they’re always crunchy in the middle and burnt outside!
turn down the temperature!

they’re soft and pale and mushy, but not caramelized and brown on the outside!
turn up the temperature!

they always stick to the baking sheet!
use more oil!

they have that “cruciferous” fart taste!
add an acid, like lime or lemon juice, or a little splash of cooking wine or apple cider vinegar!

my picky friends don’t eat vegetables!
get new friends! just kidding. bake as normal. five minutes before they’re done, add a maple syrup glaze (don’t get too much on the baking sheet itself, or it’ll burn).

i’m bored of regular roasted brussels sprouts
how about adding a seasoning to them that you’re not used to? make jerk brussels sprouts with jerk seasoning. or add mixed dried herbs. or bacon grease if you eat meat. or add chunks of other veggies, like carrots, sweet potatoes, or beets? or cook them au gratin with a parmesan and breadcrumbs crunchy top? or kick them into leftovers or the next meal you eat? they are wonderful in other recipes, like chili and cabbage kofta.


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