Brussel Sprouts might be the last vegetable I learned to like. I enjoyed them a handful (maybe two) times ever, but every other time, I was pretty sure I was being poisoned by the chef and couldn’t for the life of me why people ate them. I also couldn’t figure out why I liked it those two times. It was a perplexing mystery for a few years of life there, I’m not gonna lie.
The mystery was debunked for me in a cooking class I took in Charleston, South Carolina at Zero George Street Hotel. The bitterness, or “poison” as I so naively called it, is located in the stem of those green things, so if you remove the stem (or at least a good amount of it), the bitterness disappears! And now I’m a total brussel sprouts lover! Not to mention the fact that roasted brussel sprouts are mouthwatering!
Perfectly Roasted Brussel Sprouts
You can go all out and remove the leaves from the stem, but that’s very time consuming (at least for this impatient lady). As you can see from the image and in the video, I cut off the bottom quarter inch or so of the brussel sprout. Then I halve or quarter each one.
Carefully cut out the stem at an angle. It’ll be easiest with a paring knife. Then cook your brussel sprouts as you wish. We love them roasted with olive oil, salt, and pepper so much more than any other way, but you do you!
If you do make roasted brussel sprouts (this technique really is foolproof) then I can’t encourage you enough to top them with some herbed goat cheese and chopped, salted pistachios for one of the best side dishes you can imagine!!
PERFECTLY ROASTED BRUSSEL SPROUTS
If you aren't sure you like brussel sprouts, you have to try this recipe. By cutting out the core, roasting the sprout halves, and topping them with goat cheese, I can almost guarantee you'll love brussel sprouts by the end!
- 1 lb. brussel sprouts
- 3 + Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- optional toppings: herbed goat cheese and salted roasted pistachios
Preheat oven to 400 degrees.
Halve or quarter and de-core brussel sprouts. Don’t discard leaves that fall off during cutting.
Combine sprouts, olive oil, salt, and pepper.
Spread evenly on large sheet pan.
Roast 12-15 minutes depending on desired doneness. Stir halfway through cooking time. Top with herbed cheese and nuts.