Brussels sprouts used to be underappreciated but not anymore. This tiny cabbage-like vegetable complements a wide variety of foods and dishes, including braised beef short ribs, blackened catfish, grilled scallops, and roasted chicken. And then there’s the Thanksgiving menu. From maple-roasted Brussels sprouts to Brussels sprouts with chestnuts and bacon, Brussels sprouts are a holiday favorite. Today, it’s not surprising to hear someone say, out of the blue, “I am craving roasted Brussels sprouts!”
From a nutritional standpoint, Brussels sprouts are rich in vitamins C and K, and they have a fair share of B vitamins, dietary fiber, and minerals. They also contain sulforaphane, and phytochemical that is known for its anti-cancer properties.
Brussels sprouts can be boiled, grilled, roasted, steamed, or stir-fried. And while Brussels sprouts in and of themselves complement other food dishes, they can be complemented themselves with bacon, balsamic vinegar, Parmesan cheese, and pistachios, just to name a few. To make sure that Brussels sprouts cook evenly, it is recommended that you cook Brussels sprouts that are about the same size as one another.
Roasted Brussels Sprouts
1 ½ pounds Brussels sprouts, brown ends cut off and any yellow outer leaves removed
3 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Grated Parmesan cheese
Preheat oven to 400 degrees F. Place Brussels sprouts and olive oil into a bowl; stir to coat. Place Brussels sprouts on a sheet pan; sprinkle with salt and black pepper. Roast for 40 minutes or until crisp on the outside and tender on the inside. Stir Brussels sprouts every now and then while they’re roasting. During the last 5 minutes of roasting time, sprinkle with Parmesan cheese and spritz with lemon juice. Before serving, adjust seasonings. SERVES 4