This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
- Add the prepared Brussels sprouts to a sheet pan.
- Drizzle with olive oil.
- Add sliced garlic, grated Parmesan cheese, and season with salt and pepper.
- Toss to evenly coat.
- Roast at a high temperature until crispy and golden.
Sautéed Brussels Sprouts
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you’ll want to eat every night! Crispy, caramelized, and addictive!
Prep: 5min
Total: 20min
Yield: 4
Serving Size: 1 (of 4) without toppings
Nutrition Facts: servingSize 1 (of 4) without toppings, calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, Saturated Fat 1 g, Fiber 4 g, Sugar 3 g
Ingredients:
- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar or lemon juice
- 1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
- Chopped fresh herbs like parsley (cilantro or mint (optional))
- A handful of Parmesan (feta, or goat cheese (optional))
Instruction:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
It’s hard to improve on simple roasted Brussels sprouts, but a splash of balsamic vinegar and a drizzle of honey bring the flavors to life.
Total: 30min
Yield: 6
Nutrition Facts: servingSize , calories 116, Fat 7g, Carbohydrate 12g, Protein 4g, Saturated Fat 1g, unSaturated Fat , Sugar 4g, Fiber 4g, Sodium 321mg, Cholesterol 0
Ingredients:
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instruction:
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
- *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Once You Try Brussels Sprouts This Way There Is No Going Back
FAQ
How does Gordon Ramsay cook brussel sprouts?
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