There are certain vegetables that become super popular and get featured in every “hip” restaurant menu that I can’t seem to get on board with: beets, bell peppers, celery leaves, bean sprouts, etc. But brussels sprouts? They’re definitely worth the hype. They’re my favorite vegetable by far and this is my favorite way to make them. This is actually my favorite way to prepare vegetables. Because not only are crispy brussels sprouts incredibly delicious, but you can just shove them in the oven while you’re trying to pull together the rest of dinner.
The big secret to my crispy brussels sprouts like this is that they’re incredibly easy, they just look fancy. When vegetables are prepared using this method — rubbing them with EVOO, salt + pepper and exposing them to extremely high heat, you bring out all of their natural sugars. Believe me, I’ve converted so many former brussels sprout haters with this recipe. The best part is that this will be the perfect gateway vegetable to get the people in your life to eat their vegetables. This is much healthier than boiling your vegetables because boiling them cooks out all of the vitamins and it’s much tastier than steaming them because you’re adding so much flavor. Even if you, your spouse, or your kids hate brussels sprouts, make this for them tonight and you will shut it down.
For the brussels sprouts, try to pick the smaller ones because I’ve noticed that they’re much sweeter and tastier. When you’re slicing them, try to make sure that they’re all approximately the same size because you want them to cook evenly.
2 lbs of brussels sprouts (washed and halved)
6 garlic cloves (smashed)
3 tbs of good-quality extra virgin olive oil
1/2 tsp of cayenne pepper
4 tbs of freshly grated parmesan
salt & pepper (your taste, but no more than a 1/2 a tsp of each if you’re not sure)
Preheat your oven to 400 degrees.
On a half sheet baking pan, spread around the olive oil and then pour the brussels sprout halves on top. Top with the garlic and sprinkle on the cayenne pepper, pepper and salt.
Using your hands, toss the vegetables to make sure that all of the vegetables and garlic are coated in the oil and seasoning. Make sure they’re all in a single layer on the sheet because if they’re piled up on top of each other they will steam and not get crunchy.
Roast the soon to be crispy brussels sprouts on the middle rack for 15 minutes. Using a spatula, flip the vegetables and roast them for another 10 minutes. The vegetables should be browning and almost burning. (That’s the tasty part, trust me.) Take them out and flip them one last time. Evenly sprinkle on the parmesan and bake them on the top rack for a final 10 minutes. (When you take them out, if they’re not caramelized, they’re not done. Pop them back in the oven for another 5 minutes)
Sprinkle on a pinch of salt at the very end to ensure that they’re extra delicious. Let them cool for about 5 minutes before you serve them.
- Halve the amount of oil you put in and add a few slices of thick cut bacon on top, right before you put them in the oven. The bacon will roast and get crispy. The juices will literally perfume the entire dish with delicious bacon flavor.
- Double the amount of oil and seasoning. Add a thickly sliced yellow onion to the vegetables and 1 pound of fingerling potatoes cut the same size as the sprouts. Top the whole thing at the end with a handful of chopped parsley. Boom, instant heartier side dish.
- For the seasoning, mix olive oil, salt, pepper and a tablespoon of white miso in a bowl. Use that to coat the crispy brussels sprouts and omit the cheese. Easy miso glazed brussels sprouts.