Our Favorite Roasted Brussels Sprouts

Brussels Sprouts are THE BEST. Seriously.
We like to buy them on the whole stalk, usually at the farmers market, for anywhere from $2 (a steal!) to $4.

The stalk program is great because if you only want to use some of them, the rest stay really fresh until you’re ready for them. We’ll buy a stalk and have Brussels sprouts for 3 nights in a row. And we never get tired of them!

Here’s how we prepare them:
Use a paring knife to kind of peel each leaf from each bulb.
I say “kind of” because it’s not an exact science. You can get it done by cutting each bulb in quarters length-wise, then pulling all the leaves apart. There will be a section of core left on each one, and just cut it or slice it so they are small pieces.

We like to leave as much of the leaves intact, however, because they crisp-up like chips.

This process takes a little bit of time. I recommend a good podcast and a glass of wine, and you won’t even notice the time!

Preheat the oven to 450º.

When you have all your Brussels Sprouts destroyed, toss them all with olive oil, coarse salt, fresh ground black pepper, granulated garlic, and paprika.
Lay them in a baking dish or roasting pan.
If you want all of them to be crisp like chips, try to keep them in as much of a single layer as possible. Regardless, try not to have the layer be more than an inch or so.

Bake in the super hot, 450º oven for 12 minutes.
Give them a toss-about. If you had a thin layer, they are probably all done.
If you had a thicker layer of sprout pieces, and only the top is a little crisp, then put them back in for 3 -5 minutes. Keep checking them, you want some to be crisp, and the rest to be medium-soft.

When you pull them out of the oven, sprinkle with fresh Parmesan.

We have a hard time not eating them right out of the pan. They are best hot and crisp, but they are great even an hour later.
My kids LOVE these.

I’ll try to add photos later, but let me know if you have any questions in the meantime.

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