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
Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it’s the perfect holiday side dish.
Prep: 5min
Total: 35min
Yield: 3
Ingredients:
- 1 pound Brussels sprouts
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- 1 tablespoon lemon juice (plus 2 teaspoons zest)
- 1 tablespoon grated (or 1/4 cup shaved Parmesan cheese)
- 1 tablespoon fresh thyme leaves
- parsley leaves (for garnish)
- pinch of red pepper flakes
Instruction:
- Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
- If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.
Roasted Brussels Sprouts with Balsamic Reduction
What better way to enjoy Brussels sprouts than roasted? And when they’re paired with a balsamic vinegar reduction they are absolutely exquisite!
Prep: 10min
Total: 30min
Serving Size: 1 serving
Nutrition Facts: calories 185 kcal, Carbohydrate 19 g, Protein 6 g, Fat 11 g, Saturated Fat 2 g, Sodium 48 mg, Fiber 6 g, Sugar 7 g, unSaturated Fat 9 g, servingSize 1 serving
Ingredients:
- 1 1/2 pounds fresh Brussels sprouts (, outer leaves removed, bottom stems trimmed, cut in half)
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup good quality aged balsamic vinegar
Instruction:
- Preheat the oven to 400ºF.Place the Brussels sprouts in a bowl, drizzle with the olive oil and add some salt and pepper, and toss to evenly coat. Place the Brussels sprouts in a single layer on a non-stick or lined baking sheet. Place on the top oven rack and roast for 16-20 minutes or until nicely browned.
- Make the Balsamic Reduction:While the Brussels sprouts are roasting, prepare the balsamic vinegar reduction. Place the vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes or until thickened and lightly coats a spoon.
- Arrange the roasted Brussels sprouts on a warmed serving platter, drizzle with the balsamic vinegar and serve immediately.
Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre
FAQ
How does Gordon Ramsay cook his Brussel sprouts?
Why do you soak Brussel sprouts before cooking?
but we do know that salt takes down the bitterness of Brussels sprouts. It’s not entirely clear how or why salt counters bitterness, but it does. Make sure you salt Brussels sprouts at the beginning of the cooking process. And then go in with a good pinch of sea salt or kosher salt before serving.
