Recipe Details

Roasted Brussels Sprouts

  • Servings: 6
  • Ready In 2 hours
  • 1 1/2 pounds Brussels sprouts
  • 8 cups Cold water
  • 1/2 cup Kosher salt
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt; or to taste
  • 1/2 teaspoon freshly ground black pepper; or to taste
  • Pecorino Romano; (optional)
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour.

Preheat oven to 400 degree F.

Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving.

I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.

Nutritional Facts

  • Serving Size 1 Serving (205g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 64
    Calories From Fat 18
  • % Daily Value
  • Total Fat 2g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 4827g
  • Total Carbohydrate 10g
  • Dietary Fiber 4g
  • Sugars 6g
  • Protein 4g