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roasted brussels sprouts

Recipe: roasted brussels sprouts

Generally, when I don’t feel so hot, I find comfort in spicy or acidic food. I know that seems counterintuitive to many people. Jeremy is the opposite – he says dairy settles his stomach. Good lord, dairy would have a disastrous effect on me, seeing as I’m lactose intolerant. I didn’t figure out I was lactose intolerant until I got into college, believe it or not. That probably explains a lot of evenings spent lying on my side, unable to move. Like my father, I treated my stomach like it was made of iron. Unlike my father, I couldn’t stomach everything I put down my gullet. I could stomach most things, just not *everything*, like the time I was six years old and mixed vanilla frosting in 7up and wound up with a stomach ache that lasted for two days. Crazy kids, huh? I know!

I’m all for food safety, really. Just that, growing up in the 70s and 80s, my family didn’t practice that whole food safety thing too closely… or at all come to think of it. When I began to cook, I was the one who urged my mom to take care when handling raw poultry and raw pork. She was pretty nonchalant about the whole thing for a looooong time. I definitely have a strong constitution when it comes to salt, spice, and sour. No problem. Iron stomach! There have only been a couple of occasions when I was laid out in serious stomach pain and I think they both involved Jimmy Dean sausage, a trip to the ER, and drugs that knocked me out for several hours (probably to shut me up from moaning). So yesterday… yesterday I scarfed down three Chinese dumplings that had been sitting out for a few hours. I mean, I’ve done this for decades with no ill-effects. And yet, my tummy felt progressively worse and worse until I was lying on the couch all yesterday afternoon, staring at the dog trying to telepathically convince her to let herself out to potty.

It got progressively worse throughout the night. Gas cramps is all I can identify it as. I tried to read my email, but staring at the computer made me feel like I wanted to throw up. Guess what? At 2 am, I did just that! Felt much better, although still horrible. By 3 pm today, I can actually move again. Needless to say, not a lot of cooking going on lately. But I did make one of my favorite dishes a few days ago, and I guarantee it was not responsible for my food poisoning!

Brussels sprouts have always intrigued me because they look like miniature cabbage heads and I love food in miniature. The actual stalk is something straight out of a Dr. Seuss landscape. I first tried them at a friend’s house – boiled, doused in butter. I always liked vegetables growing up, so I figured Brussels sprouts were just another southern green cooked to death. Two years ago, my issue of Fine Cooking arrived in the post. There is nothing quite so exciting as receiving packages, personal mail, or Fine Cooking! A recipe for roasted Brussels sprouts, potatoes, and bacon was featured in the issue. I *loved* it. Jeremy *loved* it – and that’s quite a feat. You could say that anything with bacon tastes good (this is a fact), but even without the bacon, it’s delicious.


just brussels sprouts and shallots



I changed the recipe recently because I noticed that my butt isn’t getting any smaller… *snort* This healthier version has the sprouts, shallots, olive oil, salt, and pepper. See? super simple. I find the roasting brings out a wonderful nutty flavor to the Brussels and they’re crunchy instead of squishy. Plus, since they are brassicas, they release a sulfur compound when boiled and this, my friend Bondy tells me, reminds people of farts. Agreed. Not appetizing at all.

cut the base and peel off the outer leaves (into the compost!)

toss with olive oil, shallots, salt, and pepper



Even if you are a sworn enemy of Brussels Sprouts, I encourage you to give it a try. I’m always looking for great vegetable dishes and this one has become a favorite in our house during the winter months.

pairs beautifully with roasts



Roasted Brussels Sprouts
[print recipe]
adapted from Fine Cooking #70, Feb/Mar

1 lb. Brussels sprouts
2-3 medium shallots, peeled and sliced
3 tbsps olive oil
salt
pepper
1 tbsp butter (optional)
1/2 lemon, juice of

Preheat oven to 425°F. Trim the base of the Brussels sprouts with a knife. Peel off the outer leaves and cut the sprouts in half. Toss sprouts, shallots, olive oil, salt, and pepper together. Pour into a large enough baking pan so that there is a single layer of sprouts on the pan. Roast for 15 minutes and remove from oven to toss the sprouts around. Roast another 15 minutes and repeat. Roast a final 10 minutes and remove from oven (total time should be about 40 minutes). Stir the butter into the sprouts and then add the lemon juice and toss. Serve hot.

34 nibbles at “roasted brussels sprouts”

  1. Laura says:

    This is similar to how I’ve always cooked them. I think Brussels sprouts are delicious – I have no idea why people give me such a strange look when I say so!!! :P

  2. Wendy says:

    Beautiful blog you have here. :)
    I’m growing brussels this year. It’ll be a month or so before I can pick any but I’ll certainly be trying this out.

  3. Jaded says:

    I love brussel sprouts! Beautiful pictures of the little buggers. You should add some bacon to that. :)

  4. jenyu says:

    Laura – oh, it’s because they don’t know any better :) I’m on a mission to evangelize people over to Brussels sprouts!

    Wendy – thanks! I am totally envious that you are growing Brussels sprouts! Be sure to take pictures and post on your blog.

    Jaded – ha ha, bacon… mmmm bacon.

  5. kelley says:

    I’ve only just discovered in the past year how much I love roasted brussels. I’ve tended to cook them the same way – although a little shaved parm or Piave never hurts, either. Delicious!

    Of course, I might just have to try them with a little bacon…

  6. jenyu says:

    Kelley – bacon is a dangerous thing… I love it! But the brussels are delicious on their own too :) Glad to see there are so many fans of the little guys.

  7. Charlotte says:

    Oh man, can I relate to your dumpling story. I went through something similar last night (not knowing which end of my body to stick into the procellain throne first), thanks to some innocuous-looking Chinese rice crackers.

    I actually made Brussels sprouts on Sunday, with a cheese sauce, as a side to herb-crusted salmon. SO YUMMY!

  8. jenyu says:

    Oh Charlotte, I hope you are feeling better now. Sick sucks :(

  9. Abi says:

    I just discovered your blog and am currently reading through the older entries.

    I hated Brussel Sprouts as a kid. Then my husband cooked them the way you cooked them and they were AMAZING. I love them!

  10. jenyu says:

    Abi – I was not fond of them either, but when I tried them roasted, I was hooked!

  11. bobby says:

    Have made this twice in the last couple weeks. My 6,10 and 12 year olds love it. So do their parents.
    Thanks for sharing

  12. jenyu says:

    Bobby – yay! more brussels sprouts fans :)

  13. Patti says:

    I just stumbled across your blog. I have to tell you, I have made a similar recipe for die hard brussel sprouts haters, and they always end up lovin’ em! these are awesome, and if more moms made em for their kids *this* way, people wouldn’t grow up thinking they were nasty!

    Thanks for spreading the word!

  14. jenyu says:

    Patti – absolutely. Brussels sprouts are terrific (and good for you!)

  15. julie says:

    Hello! I combined your version with another recipe I found since I didn’t have long until I needed them ready. But I wanted to thank you for throwing out a wonderfully simple approach (and reasoning behind) when cooking these yummy little things.

    Basically I cut each one in half, drizzled with olive oil and seared them flat side down for about 10 mins on a stovetop skillet to get the carmelization. For the next the last 5-10 mins, I flipped them around and added the shallots to carmelize a bit as well. They were beautiful in color, cooked through but crunchy,l hot and not at all bitter or smelly! Seasoned them with salt and pepper and finished with a very light dusting of freshly grated parmesean. And since I enjoy nuttiness in things, I tossed in a handful of pinenuts for a minute or two before removing from heat. OMG. DELICIOUS. I could have eaten them all myself. My husband was picking at them right behind me too.

    I admit that I already liked brussels sprouts no matter how they were cooked but that sulfur smell…ugh! My 3- and 5-year old sons even admitted these were great. They had them prepared in a boiled fashion last month at Thanksgiving and were not impressed.

    Thanks for sharing this one – when I have more time I will try your oven-roasted approach!!

  16. jenyu says:

    julie – thanks and i’m really glad you like them so much.

  17. Nancy says:

    Thank you so much for such a simple and delicious recipe. I never liked brussel sprouts, but since I stumbled upon your site I have made these about a dozen times, and they are my new favorite vegetable!!! I have even sent a link to your site to family members to get them to try it!

  18. jenyu says:

    Nancy – That’s awesome! I used to have mixed feelings about B.Sprouts, but I am in love with them now. Roasted is totally the way to go :)

  19. wonderment » Blog Archive » Linkfest Post for the New Year: Eat More Veggies! says:

    [...] Roasted brussel sprouts (use real butter) [...]

  20. heidi says:

    Just have one question. Can I do this recipe with frozen brussels and how do I adjust the cooking time??

    Thanks!!

  21. jenyu says:

    Heidi – I’ve used frozen Brussels sprouts once before and they weren’t nearly as good, however – you can still do it. I thawed them out and roasted until they were as browned as they were going to get (the additional moisture sort of kills the browning process). They are a lot soggier and the flavor is fairly degraded compared to fresh.

  22. Sue says:

    To Heidi

    Defrost the brussels in a colander placed inside a large bowl in the refrigerator overnight. The next day (after they are totally defrosted) squeeze them gently to remove any excess water and blot them real good with paper towel. Cut them in half and roast like Jenyu says. They browned so nicely…looked JUST LIKE the picture above and you couldn’t even tell that they were ever frozen because they turned out soooooooo crispy and delicious–you’ll love them!!

  23. jenyu says:

    Sue – thanks for that tip!

  24. Rachel says:

    Love brussels sprouts. Yum.

  25. jenyu says:

    Rachel – one of my favorite fall/winter vegs :)

  26. Alex says:

    Such a wonderful recipe! You’re the best in the world Jenyu, I mean it you are the reason I continue to exist!

  27. Mo K. says:

    I’ve been meaning to comment for a couple of years. I’ve made these every Thanksgiving and/or Christmas since then, and they are in the oven right now as I type. What an amazing recipe, Jennifer– can’t thank you enough. I never liked Brussels sprouts until this recipe.
    *Standing O.*!!

    Merry Christmas

  28. Elisabeth says:

    I got some brussels sprouts recently because i love them and want to have them at least once a year. then i thought “i bet my friend jen has a good recipe!” and I’m SO glad i checked!! this came out awesome. even carl enjoyed it, and like others attested, he never liked them before.

  29. jenyu says:

    E – yay, another convert!!! :)

  30. Vegetarian Recipe Round-Up « The Good Life says:

    [...] Balsamic Vinegar (John and Lisa Are Eating in South Jersey) Roasted Bagna Cauda Broccoli (Food 52) Roasted Brussels Sprouts (use real butter) Roasted Butternut Squash and Sage Dip (Jersey Bites) Roasted Butternut Squash [...]

  31. Cathy says:

    First comment from a lurker, and I have to say I love your website!! I was wondering if I could get the recipe with the bacon and potatoes ;) you only live once, right?

  32. jenyu says:

    Cathy – thank you! Ah well, the recipe w bacon and potatoes is as follows: wash and quarter baby potatoes (about 1 lb.) or creamer potatoes (or other small yellow potatoes), dice up 4-5 slices of thick bacon. Toss with the Brussels sprouts, shallots, salt, pepper, and oil. Roast – and definitely toss them around every 15 min since the potatoes will get that nice crust.

  33. Kurt Jacobson says:

    Looks great. I’ll give it a try for sure.

  34. Thanksgiving Dinner Menu: Our Way | says:

    [...] well and that was why we hated it.We found a wonderful recipe for roasted brussels sprouts at serealbutter.com. Spicy Yogurt Pan Fried CauliflowerPeople are quick to grab the broccoli and don’t even [...]

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