Easiest Brussels Sprouts
Roasted whole, these sprouts come out perfectly cooked through every time. And they’re so dang easy.
Some nights I have it all planned out. But other nights, I haven’t eaten since lunch, am starving, and am beginning to get irritated. This Brussels sprouts recipe came from one of those nights. I was so hungry that I put the sprouts in the oven without waiting for it to heat up. The results were magical: salty, crispy outer leaves and ultra creamy centers. I thought it was the hunger talking, but after trying this method a half dozen more times, I knew I had stumbled on something great.
I had previously suffered through eating whole roasted Brussels sprouts. They never turned out how I wanted them to. For simplicity, I wanted to cook them whole, but every time I did, they were nearly burnt on the outside but practically raw in the middle. It was only after stumbling on this trick that I realized how brilliant it is. By putting the raw Brussels sprouts in a cold oven, I was allowing them to heat evenly inside and out, thus cooking evenly inside and out. By the time the outside had started to brown, the insides were cooked through. No cutting required. No preheating required. Easy, quick, and leaves just enough time to pull a couple of other things together for a complete meal.
My absolute favorite thing about this recipe is the super crispy leaves. Shaking the pan can cause some of the outer leaves of the sprouts to fall off. While roasting, they achieve a super crispy chip-like quality. And I end up eating them all straight off the pan before anyone else gets a shot. It’s worth adding an extra step to pull some leaves off to ensure that you have enough to share with everyone.
When I’m craving some un-junky junk food, I love to increase the amount of olive oil, salt, and pepper in this recipe and roast the sprouts for 50 minutes to an hour. Excellent as a substitute for fries and perfect dipped into aioli.
These Brussels sprouts make for wonderful leftovers, both reheated and cold. Make a big batch and use them for quick meals throughout the week.
While we’re talking about hunger and anger, I find it important to note how critical a stable, healthy blood sugar range is. When it drops suddenly, even in a normal range, it can trigger the body to enter fight or flight mode. No good for you, your digestion, or anyone you may be sharing space with. I have been working on feeding myself balanced meals that keep me satisfied and stable between breakfast, lunch, and dinner. I’ve cut some things out of my diet and added in more of others. And, I’m pleased to say, it’s working. My mood is more stable, I’m less defensive, and am happier most of the time. Interested in this for yourself? Click here to talk about your options.
Easiest Whole Roasted Brussels Sprouts
Servings: 2-3; can be scaled up very easily
1 pound Brussels sprouts
3 tablespoons olive oil
½ to 1 teaspoon freshly ground black pepper
1 teaspoon salt
Half sheet pan
Put Brussels sprouts on the sheet pan. Now is the time to pull off some of the outer leaves if you want. Add olive oil, salt, and pepper.
Shake the pan laterally, side to side and in a circular motion, rolling the sprouts around in the oil and coating them with salt and pepper. Use your hands to evenly distribute the sprouts on the pan.
Place the pan in the oven and turn on to 350 degrees. Set a timer for the type of sprouts you prefer, 30-50 minutes. See the images and descriptions below for reference.
30 minutes: crisp-tender, preserves the most nutrients
40 minutes: soft but still retains structure
50 minutes: browned on the outside and creamy soft on the inside, my personal favorite
