Back in the day, brussels sprouts were so culturally maligned that they didn’t even appear on the school cafeteria menu. Now, the health-packed little-cabbage things have been resocialized. And it’s all due to a fundamental shift if the approach to cooking them. No longer are they boiled and buttered balls of hate on a plate. Instead, they are seasoned and roasted, transforming them to bites of heaven with an entirely different flavor and texture. And there’s nothing complicated – they only need a slowish roasting and a nice seasoning. My favorite for brussels sprouts is applewood smoked sea salt.
3:00 Snack
The vegetable I once loathed has now become a go-to snack for the family. On an afternoon whim, I will roast them until they are done with that wonderful nutty sweetness. When I set them out on the counter – like a bowl of grapes – they are all gone in a couple of hours. Mom, when you go to the store, will you pick up some ice cream and maybe some brussells sprouts, too?
keep the doctor away
Now, here’s the other thing about brussels sprouts. They are one of the healthiest things in the world that you can eat. With more Vitamin C than an orange and packed with folic acid, fiber, and Vitamin A, they are known to ward off cancer, lower cholesterol, reduce inflammation, and keep blood sugar down. And there are only 60 calories in a serving!
the picky princess
Try to be a little snobby about selecting your brussels sprouts. Smaller ones are usually better, but if you must have large ones, you’ll cut them in half before roasting. Getting them fresh rather than pre-bagged will yield a better result, and getting them still on the stalk is even better. Make sure they are bright green, rather than yellow or brown.
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Less is More
As for the seasoning, simple seasoning proves to be far more delectable than adding elements that overpower. Don’t make your brussels sprouts try too hard or become too pompous. You’ll start with olive oil – this helps to provide the basis for carmelizing. And then all you need is a bit of applewood smoked salt and pepper. Applewood smoked salt is among my favorites for roasted vegetables. It adds just the perfect hint of smokiness, elevating the sublime to the makings of an autumn love affair. If you are fresh out of applewood salt, then use regular sea sat and a frugal amount of garlic and oregano.
I first discovered roasted brussels sprouts about 15 years ago, before they had become the mainstay of even a few Disney restaurants, such as Kouzinna, Tiffins, and the Polite Pig. A lot of current recipes call for roasting them at a high temperature for a short time. I find them to be much sweeter (nearly like candy) with a slower roast.
Bourbon Salted Roasted Brussels Sprouts
Ingredients
- 1 1/2 lbs fresh brussels sprouts, small or halved choose bright green ones
- 1 1/4 tbsp olive oil
- 1 tsp applewood smoked salt can substitute sea salt, but add a little garlic and oregano
- 1/2 tsp freshly ground pepper
- 1 tbsp coarsely-grated Parmesan cheese optional, for topping
Instructions
- Preheat oven to 325 degrees (or prepare grill)
- Wash brussels sprouts and drain. Cut off tough end. If they are not very small, cut in half.
- Place sprouts on baking tray in a single layer. Drizzle with olive oil and seasonings, using hands to coat them well. (If roasting on grill, place in grill basket or thread onto skewers).
- Roast in 325 oven for about 30-40 minutes, until they are crispy and golden brown on the outside. Turn once through cooking. (If roasting on grill, cook on medium heat and close lid or cover).
- May optionally grate a little Parmesan cheese on top.
Related: 1900 Fare Broccoli Salad
