I know Brussels sprouts are a cool-weather vegetable, and you’re only supposed to buy seasonally, blah, blah, blah. But I just couldn’t resist these little vibrant green buds at the grocery store last week.
As with most vegetables, I find roasting is the best treatment because a) it’s crazy simple, just place on a sheet tray with olive oil, salt and pepper and bake until crispy on the outside and tender on the inside, b) roasting concentrates the flavor of the vegetables and makes them taste like their best selves. So Brussels sprouts taste more Brussels sprout-y and eggplant tastes more eggplant-y…you get it.
Good if you like a certain vegetable and still good if you (think you) don’t like a certain vegetable because roasting will bring out the vegetable’s best flavor. And then you might change your mind. That’s how I came to love underrated veggies like Brussels sprouts and cauliflower.
Anyway, I pretty much already posted the recipe for this (see comment A), but I like consistency so I’ll type it up in my usual format below.
One note: when purchasing Brussels sprouts, look for smaller buds that are vibrant green and tightly closed. Avoid those with soft heads and yellowing or loose leaves.
Roasted Brussels Sprouts
- ½ lb Brussels sprouts
- 1 Tbsp olive oil
- 1 Tbsp ground cumin
- Salt and pepper
Preheat oven to 350 °F. Line a sheet tray with foil or parchment paper and brush with a little olive oil.
Rinse and dry the Brussels sprouts. Trim any extra part of the stems and remove loose leaves. Larger buds can be cut in half or even quartered.
Place on sheet tray in a single layer and avoid overcrowding. Brush with olive oil and then liberally sprinkle with cumin, salt and pepper. Use your hands to mix and ensure the olive oil and seasoning covers all the buds.
Roast in the oven until the cut sides are golden brown, the outside leaves are crisp, and the insides are tender. For my oven, this took about 40 minutes.