Roasted vs. fried
Of course there are many ways to cook Brussels sprouts, like our recent fried Brussels sprouts recipe, but this roasted version is equally delicious and uses less oil to cook, so it’s a healthier option.
Selecting and prepping sprouts
Make sure to choose smaller sized Brussels sprouts because they are less chewy and sweeter in flavor. To prep the sprouts, peel the outer leaves and trim the bottom part of the stem off since this is a bit harder to chew. Cut them in half and rinse them in the sink. To remove excess dirt, soak the Brussels sprouts for five minutes in a large water bowl.
Balsamic reduction variation
Brussels sprouts have a natural sweetness when cooked and this flavor pairs well with the acidity of balsamic vinegar. For this recipe, we are making a balsamic and honey reduction to further highlight the sweet and tangy flavor of the sprouts. To make the reduction, simply place the balsamic vinegar and honey in a saucepan and heat for about six minutes until it thickens.
Type of oil and roasting temperature
To roast the vegetables, preheat the oven to 400 °F. Scatter the Brussels sprouts on a half sheet pan and drizzle with vegetable oil. I prefer using vegetable oil because it’s easy to find, it has a high smoke-point of 400 °F, and it’s cheap. After roasting for about 30 minutes, the Brussels sprouts will turn dark brown (almost black)–avoid overcooking them because they will turn mushy fast. While the sprouts are hot and crispy, move them into a large serving bowl and drizzle a spoonful of the balsamic reduction.
How to serve these sprouts
To add an extra crunch, I like to add Nori Komi Furikake to my Brussels sprouts or even fried garlic. These are best served immediately, but you won’t need to wait long before your friends and family eat them all up!
