I suffered Brussels sprout trauma as a young child. In those days (the early 1970s, if you must know) Brussels sprouts were steamed, or boiled, or baked until they turned a lovely grey color and one could eat them with a spoon. I’m pretty sure they were twice as large as the ones we eat now, and a hundred times mealier. They were about as good as an overdone lima bean, and just as attractive. For whatever reason I’ve had a hard time letting go of this particular childhood trauma. A recent visit from my college friend Jennifer finally brought me into the Brussels sprout fold. Jennifer and husband Jeff are adept in the kitchen and like many of you, moved past their childhood Brussels sprout memories more quickly than I did, and were quick to suggest that we roast Brussels sprouts and serve them alongside our Rotisserie Chicken (also their recipe, see upcoming post).
Oven Roasted Brussels Sprouts (serves 6)
- 1 ½ lbs Brussels sprouts
- 2-3 tablespoons extra virgin olive oil
- 1-2 tablespoons kosher salt
- ½ – 1 teaspoon freshly ground pepper
- aged balsamic vinegar
Preheat oven to 400 degrees.
Cut the Brussels sprouts in half and remove any icky looking outer bits. Place on a large sided baking sheet (also known as a half sheet pan). Drizzle the sprouts with extra virgin olive oil. Toss to coat. Season with kosher salt and freshly ground pepper.
Roast until golden (15-20 minutes). You’ll want to open the oven a few times and move the sprouts around with a spatula so that they cook evenly. You want them to get crispy on the outside and just cooked through on the inside. They should still have their lovely bright green color (NOT GREY) when they are done.
Sprinkle the sprouts with aged balsamic vinegar and serve immediately.