Brussels sprouts are my favorite go-to green vegetable. I know they’ve had a bad rap for a long time, but honestly, I feel like they’ve been largely misunderstood and underserved by our society for decades. But take a look at any “sides” or “starters” section of any trendy restaurant’s menu and you are going to find a version of Brussels Sprouts featured and servers always say things like, “Can’t go wrong!” or “Excellent choice!” or even, “Our most popular!”
I’ve been making Brussels sprouts at home for a long time and I feel like I might have perfected my technique. Here’s how I do it.
Pre-heat the oven to 450 degrees. Rinse and dry 1lb of whole Brussels sprouts. Pro top: I almost always buy them bagged so they’re ready to go. Chop them in half, but if they’re gigantic, go ahead and quarter. Trim off the ends if they look weird. Put them in a large bowl.
Now we make up a dressing. I don’t really measure when I cook, so I’m guestimating how much to use. In a glass measuring cup, add in about 1/4 cup oily salad dressing. I use Newman’s Own Classic Oil & Vinegar dressing, but you could use an Italian or oil based Cesar, or any other vinaigrette if you prefer. Add in 1 tablespoon of mayonnaise and 1 tablespoon Dijon mustard. Whisk that together with a fork until it all looks incorporated.
Drizzle that all over the Brussels sprouts. Use your best judgement and if you think it’s too much dressing, just use what is needed. You want your vegetables coated, but not swimming. Toss the sprouts and dressing all together. Pour out the vegetables on a baking sheet that’s been lined with parchment paper (shout out for that easy cleanup!). Take care that the Brussels are spread out evenly and not overcrowded on the pan. Overcrowding (or too much dressing) will make the sprouts steam and turn out soggy. Sprinkle with kosher salt and fresh ground pepper according to your taste. If you like some heat, feel free to sprinkle some red chili flakes on there because it’s your life and you should live it the best way you can.
Ready, set, *drops voice an octave* BAAAAKE. Well, roast, actually, for 15 minutes. (And if you’re wondering what kind of nonsense that’s all about, then you clearly do not watch The Great British Bake Off but I’d really like to still be friends.)
I like to serve roasted Brussels sprouts with any dinner or dinner bowl, added to a salad, or a healthy snack. They’re also super yummy when dipped in French Onion dip or hummus. This recipe also works well with swapping the Brussels for broccoli and adjusting the oven temp down to 425 degrees.
Bon Appetit!
First of all, your recipe has been my go to always and forever – since I discovered that brussel sprouts were not evil. Also, reading your posts makes my heart incredibly happy – I love your conversational way of being my new bestie.
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