Cookbook:Roasted Brussels Sprouts
| Roasted Brussels Sprouts | |
|---|---|
| Category | Vegetable recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Preheat the oven to 425°F (218°C).
- Trim the bases of the sprouts, discard any loose outer leaves, and wash and dry them.
- Halve the sprouts with a sharp knife—you can quarter any really big ones—and transfer them to a mixing bowl.
- Drizzle the sprouts with some olive oil and toss to coat. You should add enough oil so that all the sprouts are thinly coated, but not so much that they're dripping with oil.
- Season the sprouts with a pinch of salt and pepper. Don't over-salt them, as the sprouts will lose water in the oven.
- Spread the sprouts on baking sheets so that they're all in a single layer—double-layering them will cause them to steam not brown.
- Roast the sprouts in the oven until they are browned on the outside and tender to your preference. Use a spatula to stir/flip them periodically through the cooking process to make sure they brown evenly.
- Remove from the oven and adjust the seasoning to taste.
Notes, tips, and variations
[edit | edit source]- For additional flavor, toss the finished sprouts with some grated parmesan cheese.