Roasted Brussels Sprouts
Roasted Brussels sprouts are halved sprouts baked at 220°C until the cut sides turn deep golden and the loose outer leaves crisp, then finished with a light shallot cream sauce scented with nutmeg. The oven does the browning, and the sauce takes five minutes on the stove while the sprouts roast.
Ingredients
- 500 gBrussels sprouts
- 2 tbspbutter (1 tbsp for roasting, 1 tbsp for the sauce)
- 1 smallshallot
- 1/2 cupvegetable broth
- 1/2 cupheavy cream
- 1/4 tspfreshly ground nutmeg
- to tastesalt and black pepper
1 cup = 240 ml
Method
- Heat the oven to 220°C with a baking tray inside. Trim the base of each sprout, pull off any yellow or loose outer leaves and cut the sprouts in half through the stem so the leaves hold together.
- Melt 1 tablespoon of the butter and toss the halves with it, a pinch of salt and some pepper. Take the hot tray out and lay the sprouts on it cut side down in one layer, with a little space between them: crowded sprouts steam instead of browning.
- Roast for 20–25 minutes, leaving them alone for the first 15, then shake the tray once. They are done when the cut sides are deep golden, the loose outer leaves are crisp and dark at the edges, and a knife slides into the core with little resistance.
- While they roast, make the sauce: melt the remaining tablespoon of butter in a small saucepan over medium heat and cook the finely chopped shallot for 2–3 minutes until soft. Pour in the broth and let it bubble until reduced by half, about 4 minutes. Add the cream and nutmeg and simmer 2–3 minutes more, until the sauce coats a spoon. Season with salt and pepper.
- Tip the roasted sprouts into a warm serving bowl, spoon the cream sauce over them and serve straight away, while the edges are still crisp.
FAQ
Bitterness comes from glucosinolates — natural compounds found in higher concentrations in larger sprouts. To reduce bitterness: cut the sprouts in half, blanch for 2–3 minutes in salted water before roasting, and most importantly use high heat (210–220°C). At high temperature the sugars caramelize and mask the bitter taste. Small young sprouts (under 3 cm) are noticeably less bitter — choose these if bitterness is a concern.
The key to crispy Brussels sprouts is dryness and high heat. After washing, thoroughly dry each sprout, cut in half and lay cut-side down in a single layer with space between them. Temperature should be at least 210°C, ideally 220°C. Roast for 20–25 minutes: don't open the oven for the first 15, then flip and roast another 8–10 minutes. If the sprouts are packed tightly or not fully dry, they will steam rather than roast.
This is an American classic: cut bacon into 2–3 cm pieces, mix with halved sprouts, garlic and oil. Arrange so the bacon pieces touch the pan — the fat will render out and the sprouts will fry in it. Roast at 210°C for about 25 minutes. Use streaky bacon with fat — lean bacon dries out too quickly. At the end, add a spoonful of maple syrup or a splash of balsamic vinegar for a caramel glaze.
Yes, sprouts can be roasted 1–2 days ahead. Store in a closed container in the refrigerator, but don't cover them while still warm or they'll go soggy. The best reheating method is the oven at 200°C for 8–10 minutes, or a hot dry skillet. A microwave will give a soft result without the crispy crust. Add dressings (balsamic, lemon, parmesan) only at serving time, not before reheating — otherwise they'll burn or lose their freshness.
Balsamic and honey contain sugar that burns quickly at high temperatures — if added at the start, the sauce will blacken and turn bitter. The right approach: roast the sprouts plain until done, then drizzle with a mix of 1 tbsp balsamic and 1 tsp honey 3–5 minutes before the end and return to the oven. Another option — pour over the finished hot sprouts: the residual heat will melt the honey and create a glaze. Add a few drops of lemon on the plate for brightness.
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Comments (1)
Season roasted brussels sprouts in layers. Salt at the beginning draws out moisture and helps browning. Acid at the end brightens everything. This two-stage approach creates more complex flavor than seasoning once.