Roasted Brussels Sprouts Recipe |

The brussels sprout is the perennial childhood dinner table torture device, perhaps only second to the lima bean. I have to admit they are not my favorite vegetable either. I’ve been recipe testing brussels sprouts for 3 full years. In fact, this vegetable almost completely took me out of recipe writing all together. I probably should have moved on and just avoided them, but they are my sister’s and several friends’ favorite food. They’re also healthy and very en vogue. So I persevered and have made and tossed out more brussels sprouts than you can imagine. I’ve served the results to multiple test subjects to great reviews – therefore I’ve determined in terms of brussels sprouts, I am not a impartial judge. Most roasting recipes call for cooking brussels sprouts for 40 minutes or longer at high heat, but then they just taste like burned mush to me. The first recipe is my roasted version which has fared very well in taste tests. The following recipe is the way both Quentin and I prefer them. They are very similar, but in the end it comes down to texture. If you like a melt in your mouth flavor, go with the roasting method. If you prefer a savory crunch, try the saute method.

Roasted Brussels Sprouts Recipe

serves approx 4

1 lb. brussels sprouts

3 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp olive oil

1/4 tsp kosher salt

12 turns fresh ground pepper

Preheat oven to 375. Rinse the brussels sprouts. Trim the ends, and half lengthwise. Spread the brussels sprouts over a half sheet pan. They should not be crowded and touching, but if you reduce the quantity, also reduce the size of your roasting pan/cookie sheet to prevent burning. Combine the remaining ingredients and vigorously whisk to combine. Pour sauce over sprouts and shake pan to coat. Roast in oven for 25 minutes. Use a spatula at 12 minutes to flip the sprouts.

Enjoy!

Sauteed Brussels Sprouts Recipe