I don’t often make brussel sprouts as I am the only person in my house who cares for them. I bought some at market the other day with intentions of a home made kale, cabbage and brussel sprout salad but then yesterday started considering alternatives that aren’t smothered creamy poppy seed dressing. I landed on wanting to roast the lovely little things, but I also wanted to eat within 10 minutes so I adapted a quick roasting method from The Kitchn to make it even easier (and smoke free).
The result was perfectly charred brussels within 10 minutes of turning on the oven. They are so much better than the kind that is roasted into submission for 30-45min (sometimes even an hour!) in most recipes. The result here is an inside that is tender but still has some substance, just like with roasted brussel sprouts that you usually get in a high end resturant.
Quick Roasted Brussel Sprouts
Fresh brussel sprouts
Oil (I used 1tb of grapeseed and 1tb olive)
Salt and pepper (to taste)
Turn on broil and place cookie sheet on middle rack.
Meanwhile wash then cut the ends of the sprouts off and let the first few outer layer leaves fall away.
Cut sprouts in half, giant ones can be quartered.
Dump on cookie sheet and toss in oil and salt and pepper, then arrange them so they are cut side down.
Cook 5 minutes or until lightly charred.
Take cookie sheet out – if bottoms of sprouts aren’t nicely caramalized just leave them on the cookie sheet a few minutes (still out of the oven) to cook the bottoms a little more.
Serve warm or with a drizzle of balsamic or balsamic reduction.