Shirley's Recipes

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Name: Roasted Brussels Sprouts
Key Ingredient: Brussels sprouts
Preparation: brine; roast
Cuisine: American
Source: Big Oven/sgrishka
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: medium
Prep. Time: :10
Elapsed Time: 1:50
Servings: 6


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 bowl or deep container, stir together the 8 cups cold water and 1/2 cup 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 inside. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving.
Notes from sgrishka:
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.
Try to choose sprouts that are all the same size so they cook evenly.
Roast them at the last minute, as they need to be eaten ASAP once out of the oven, otherwise, the outer cripiness will be lost.


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