We never ate brussels sprouts growing up, which I find odd, given the fact that we ate tons of cabbage, broccoli, and cauliflower, so it wasn’t as though we had a cruciferous vegetable prejudice. The first time I remember eating them was over 20 years ago at a crawfish boil that I attended while in graduate school at LSU. Yes, the brussels sprouts were boiled along with the crawfish, potatoes, and corn. They were awesome! Wonderfully spicy and salty and just perfect! I thought “where have you been all of my life?” For years, I boiled brussels sprout in water seasoned with seafood boil.
It wasn’t until about 10 years ago that I discovered roasted brussels sprouts. I was at a dinner party, and the hostess served them alongside something; I honestly don’t remember, but, ah, the wonder that is a roasted vegetable! Now, while I thought they were delicious, me being me, I knew they’d be even better if they had a bit more caramelization. Never one to shy away from intense flavors, I begin testing higher temps and longer roasting times, until I arrived at these lovely little brown gems. Deeply brown and caramelized, sweet, with slightly crunchy outer leaves, and a meltingly soft interior, it puts those boiled sprouts to shame. Not that I don’t still add them to any seafood that I boil, because I do. Of course, if you’re not a fan of deep caramelization, you can certainly remove your pan of sprouts from the oven before they become too brown, but I urge to live dangerously, and taste the wonder that is a dark-roasted sprout!
Roasted Brussels Sprouts
1 lb fresh brussels sprouts
2 tablespoons extra virgin olive oil
Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
Trim and rinse brussels sprouts
Toss with olive oil and pour out onto prepared baking pan.
Roast at 450 degrees for 25-30 minutes, or until desired color is reached and sprout is tender.
Sprinkle on kosher salt and serve.