15 Brussels Sprouts Recipes | Gimme Some Oven (2024)

FAQs

How many brussel sprouts do I need for 12 people? ›

Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp.

Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick.

You can roast Brussels sprouts whole, but I find they cook faster and more evenly if I cut them in half lengthwise, or even into quarters. I usually figure a pound of Brussels sprouts will yield 4 to 6 servings.

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.

What happens if you don't wash brussel sprouts? ›

Brussels sprouts can harbor bacteria and viruses like E. coli. Always wash your sprouts with cool water to help remove potentially harmful pathogens.

The trick is to simply know how to cook them properly and what flavors work with them. Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Sprinkle the Brussels sprouts liberally with salt and pepper, to taste. Give them a flip. Then go around and flip over each of the Brussels sprouts so that they are cut-side-down. If any of the leaves come loose, don't worry — just nestle them in around the Brussels.

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

Buy 1½ pounds of untrimmed brussels sprouts to feed four to six people (depending on what else is on the menu).

Nutritional analysis of brussels sprouts

An 80g portion (about eight brussels sprouts) counts as one of your five-a-day.

1/2 cup of a variety of vegetable sides is ample for Thanksgiving. Whether it's Cheesy Au Gratin Potatoes, Wild Rice Pilaf with Apples, Perfectly Roasted Brussels Sprouts, or Brown Sugar Acorn Squash Wedges, 1/2 cup will be plenty!