This totally changed the game for me and now I eat my fill this time of year. But while I normally roast them in a high temperature oven, they would often still be missing a certain flavor or texture I was looking for. Then about a week ago I saw a technique on The Kitchn that has you actually broil them quickly instead. It made total sence and I couldn't wait to try.
Tossed with a bit of olive oil, salt, and pepper, then thrown into a hot cast iron skillet before a quick roast under the broiler; it couldn't be any simpler. They turned out charred and smoky on the outside, with a perfectly cooked, but not mushy, inside. I went back for more. Even though this post is less of a recipe and more of a technique, I urge you to find yourself with a full bag of brussels sprouts and about 10 minutes of your time, because that's about all the time you'll need for this simple and healthy side dish.
Roasted Brussels Sprouts / serves 4 as a side
adapted from The Kitchn
A squeeze of lemon is all you really need to jazz them up a bit, but Parmesan is a nice touch if you do dairy too. I like to keep them on the side because I don't want the lemon juice to soften up the crispy outsides of the sprouts too soon.
1 1/2 pounds brussels sprouts, trimmed and outer leaves removed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
lemon wedges for serving
2 tablespoons grated Parmesan cheese for serving (optional)
Place your oven rack at the very top and turn on the broiler and set a large cast iron skillet over high heat.
Cut the prepared brussels sprouts in half lengthwise, place in a large bowl and toss with the olive oil, salt, and pepper. When your cast iron pan is hot enough to where a water droplet evaporates on contact, pour all the brussels sprouts in and quickly flip them all over so their cut side is down. It's ok if they don't all fit just get them all in there and don't stir them around once they're set.
Place the skillet in the oven and broil for 3 minutes. The outer leaves should have started to darken and turn crispy. Keep them in for several minutes longer, about 5-7 minutes in total cooking time.
Serve immediately alongside lemon wedges and Parmesan cheese if using.
Never used to like brussel sprouts as a kid, but now am a big fan of them. Sometimes I'll roast them up with some balsamic vinegar as well.
ReplyDeleteBrussel sprouts are such a warming food in the winter. They are great any time of year, but the almost nutty flavor you get mixed with some parmesan and lemon (I love adding some lemon juice!) are perfect for the getting cozy with.
ReplyDeleteI've always wanted to roast brussels sprouts but never know what to serve them with as part of a meal! I am vegetarian so steak isn't quite an option. Any ideas? I feel like it could work with rice somehow.
ReplyDeleteErica, Treat roasted Brussels sprouts as you would a side salad or other roasted vegetables. I actually ate these alongside a lentil loaf. Any style of bean/tofu dish or rice/quinoa grains would make great additions.
ReplyDeleteFor me, there are very few things, food-wise, more appealing than roasted Brussels sprouts. Especially when they're slightly charred. I love your shot of all of the sprouts in the cast iron pan. yum.
ReplyDeleteThese look and sound exactly like the texture I've been looking for in brussels sprouts, I can't wait to give this a try!
ReplyDeletemmmmm, I love sprouts:)
ReplyDeleteJust looking at your photos has got me craving these.
ReplyDeleteYes! Perfect! I just started cooking Brussels sprouts AND just discovered that I have a broiler (duhhhh!). I'm making this for dinner.
ReplyDeleteSuch a simple and beautiful recipe! I can't get enough of Brussels sprouts this time of year. After the bounty of summer subsides it's recipes like this one that remind you winter should be celebrated for her seasonal veg as well.
ReplyDeleteIt took me many years to love brussels sprouts too, and now I can't get enough of them. Perfect healthy side dish for the upcoming holiday feasts :)
ReplyDeleteBrussel sprouts and parmesan has a luxurious taste!
ReplyDeleteReally? This looks fabulous but I have to admit, I'm imagining the center still being raw. And I do like brussels sprouts but they have to be really cooked for me to like them. I believe you though!
ReplyDeleteI never used to like brussel sprouts as i was brought up having them boiled, but after eating being roasted I now really really like them. great recipe!
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