Brussels Sprouts, Cooked 2 Ways

roasted brussels sprouts

Oven-Roasted Brussels Sprouts

 

sauteed brussels sprouts

Caramelized Brussels Sprouts

Doll cabbages. That’s what my mom used to call Brussels sprouts in an effort to get us kids to eat them. I can’t remember whether it worked then, but I do know if wasn’t until my college years that I really began to like Brussels sprouts. This autumn I discovered two new ways to cook Brussels sprout—oven roast them and caramelize the individual leaves—that made me like them even more and, I hope, will convert even the pickiest of eaters.

Oven roasting Brussels sprouts is an incredibly easy way to prepare Brussels sprouts because it requires very little prep or active cooking time. Simply coat the Brussels sprouts with olive oil, season with salt and pepper and oven roast for 30-45 minutes. The outer leaves of the Brussels sprouts become dark and toasty, while the center remains soft and buttery—a quality difficult to achieve by sautéing them on the stove.

The second method—caramelizing Brussels sprouts—is heavy on prep time, but well worth the effort if the characteristic denseness of Brussels sprouts turns you off. Here the cores are removed and leaves separated from each sprout before they are caramelized in a sauté pan. The result is a warm, feather-light dish that tastes like Brussels sprouts but resembles salad in texture.

If you’re still skeptical about Brussels sprouts, a drizzle of blood orange infused olive oil creates a luxurious finishing note that is hard to resist. And remember, Brussels sprouts can’t be so bad. They’re doll cabbages after all.

Oven-Roasted Brussels Sprouts

Brussels sprouts (6-8 per person), scraggly leaves removed
Olive oil
Black Pepper, freshly ground
Sea Salt

Preheat oven to 400°F. Line a 9 x 13” glass baking dish with foil (optional, but it makes for easy clean up!). Place Brussels sprouts in dish, drizzle with olive oil and sprinkle liberally with fresh ground black pepper and sea salt. Shake the dish to coat all the sprouts with oil, salt and pepper.   Bake for 30-45 minutes, stirring every 10 minutes, until sprouts are deep brown and tender to the core. Serve immediately.

Caramelized Brussels Sprouts

Brussels sprouts (6-8 per person), scraggly leaves removed
Olive oil
Black Pepper, freshly ground
Sea Salt

Remove any loose fibrous outer leaves from the Brussels sprouts. Trim the bottome end and remove the tiny cores with a sharp paring knife. Use your fingers to separate the individual leaves. If the inner core of the leaves is too compact to separate, slice it into thin sections.

Heat the olive oil in a sauté pan over medium heat. When the oil is hot, add the Brussels sprouts leaves. Season with salt and pepper. Sauté vigorously, stirring and tossing, until the leaves have softened and are beginning to crisp and brown slightly, about 5 minutes. Serve at once.

Caramelized Brussels Sprouts recipe from Williams-Sonoma ‘s Bride and Groom Cookbook: Recipes for Cooking Together (p 164).

3 Thoughts on “Brussels Sprouts, Cooked 2 Ways

  1. I absolutely LOVE brussels sprouts. Even as a child, I loved them, which is really odd! Your blog entries always make me so hungry, Andrea! Love you and miss you very much!! <3

    • andrealein on December 15, 2010 at 3:30 PM said:

      That’s so great you loved Brussels sprouts as a child! How do you like to cook them? Miss you too! Hope to see you soon!

  2. We used to just boil them and add a little bit of garlic salt on them. Just pretty simple. =) By the way, I always called them brussel sprouts (without the ‘s’). Now I now how to properly spell it!

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