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Golden Roasted Brussel Sprouts

December 7, 2012
Roasted Brussel Sprouts

Roasted Brussel Sprouts

Let’s start off on the right foot. First, please disregard any childhood memory of dislike you may have had about these little green beauties. Think about it. You didn’t like spinach or tomatoes then either because…well, you were a child, and your taste buds hadn’t reached their maturity. Or something like that. Either way, if your memory of eating these boiled is hard to block, rest assured, there is no boiling here.  I’m not talking blanching people, I’m talking nasty mushy goobs of green boiled to a point well beyond doneness. Pahtuuuwee! No, none of that.

I am a firm believer in roasting vegetables to bring out their richest flavors. So, before you brush off this recipe, I implore you to reconsider.

Brussel Sprouts

They’re like mini heads of cabbage. Make sure to get firm ones and pick off any loose leaves before cutting them in half for the great roast.

Roasted Brussel Sprouts

Perfectly complimented by the sweetness of slow roasted red onions, the nutty glaze of olive oil, and sprinkling of Kosher salt, fresh ground pepper, and grated Parmesan.

Brussel Sprouts

Cut the onions equal in size to the halved sprouts so they are done roasting at the same time. Thirty to forty minutes at 400 degrees (depending on the size of the sprouts) and you will end up with glorious golden crusted sprouts intermingled with the sweet lingering flavor of slow roasted red onions.

Brussel Sprouts

For a little extra jab of sweet and tart, you can sprinkle on chopped dried cranberries.

A bowl of this, crusty bread drizzled with olive oil, a little prosciutto, and perhaps a glass of red, depending on my mood. I’m good.

Here is an article that reiterates information I have read elsewhere, and explains how to pick the best brussel sprouts and when best to purchase them. In short, buy them small and tight and November-February.

Golden Roasted Brussel Sprouts

Serves: 4-6
If you can’t find brussel sprouts still on the stalk, be sure to trim any ends that have browned before halving. This could easily be turned into a meal by adding bits of cooked bacon or prosciutto, toasted pepitas, and chopped cranberries or cherries. A pecorino or meltier fontina would be a kind substitute for the parmesan.
  • 1 pound / 450 grams brussel sprouts
  • 2 large red onions, peeled
  • 3 tablespoons olive oil
  • Kosher salt
  • Fresh ground pepper
  • Grated parmesan
  1. Preheat oven to 400 degrees. Peel any loose leaves from brussel sprouts; cut from stalk and halve. Cut onions equal in size to sprout halves. Drizzle with olive oil; sprinkle with Kosher salt and fresh ground pepper.
  2. Spread in a single layer on a large baking sheet and roast for 30-40 minutes turning once halfway through cook time. The sprouts are done when the cut-side of the sprouts are golden brown and fork tender with a small bite to them. Time will vary depending on size of the brussel sprouts.
  3. Upon removing from oven, sprinkle with generous amounts of freshly grated parmesan cheese.


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