These are really really good brussels sprouts… about as good as you can hope for a brussels sprout to be. They’re crispy, salty, full of flavor, golden brown, and delicious. We love all things Brassica (that’s the cabbage-broccoli-kale-brussels family) in this household, so it’s no surprise we’re a couple of brussels sprouts fans.
And if you’re not, might I gently suggest it’s because you aren’t making them correctly?
It’s possible you’ve only ever had poorly cooked brussels sprouts before, so here are some tips!
How to Cook the Perfect Brussels Sprout
1. Start with fresh ones, not frozen. Now I don’t mind frozen veggies in general- some of them are quite good… just not brussels sprouts.
2. Cut them in half and cook them cut side down. I think this is superior to leaving them whole or quartering them. Cutting them in half gets you a good amount of surface area for browning, and allows them to cook to perfection- outside and inside done at the same time.
3. Use plenty of fat. I love avocado oil with brussels sprouts because it’s neutral yet slightly nutty. This is what makes them golden brown and yummy, and prevents them from getting dry. Don’t skimp.
4. Roast them a la Goldilocks! Too done and they get a little mushy inside and a tad skunky. Roast them too little and they are raw and crunchy in the middle. Just right means golden on the outside and just cooked through on the inside. This is where the brussels sprout magic happens.
5. Speaking of roasting… it’s really the best method for cooking brussels sprouts. The directions for roasting them are in this recipe. You can skip the seasoning if you’d like and just have them plain, or with a different seasoning of your choosing, and still use the same method I describe here.
6. Don’t let them fool you. They can sometimes burn on the bottom before letting you know they are done on the top. In general when the top turns golden, the bottom is perfectly golden also, but I always check on them around 20 minutes by lifting the edge of one with a fork just to make sure.
Writing a blog makes you learn all kinds of stuff about yourself.
Like what a sprout snob you are. I hadn’t realized!
Try this recipe, I think you’ll like it!
The barbecue seasoning tastes exactly like the seasoning on Lay’s Barbecue Potato Chips. I can’t remember the last time I had a Lay’s BBQ chip, but I can tell you that when I tasted the seasoning I knew immediately what it was.
Brussels sprouts are one of my favorite side dishes. They cook up quickly, they’re filling, and they go great with just about every type of protein- we often have them with bunless burgers, which the barbecue flavor goes great with!
Smokey BBQ Brussels Sprouts Recipe
Preheat the oven to 375F degrees. Prep the brussels sprouts by cutting off the bottom stem nubbin and then removing the couple outermost leaves that want to naturally fall off. Cut each brussels sprout in half from bottom to top (through the little bit of stem that’s left). Put all of the brussels sprout halves into a bowl.
In a small bowl mix together the cane sugar, salt, paprika, onion, and garlic.
Drizzle the oil over the brussels sprouts in the bowl and then use your hands to toss them so that they are all evenly coated. Sprinkle the season on the brussels sprouts and toss again so all are evenly coated with the spice mixture. Place the brussels sprouts cut-side down onto a large baking pan.
Bake in the oven for 20-30 minutes, or until the bottom cut-sides are nicely browned. I find the perfect cooking time varies depending on the exact size of the sprouts. Check them at around 20 minutes by lifting the edge of one with a fork to see the bottom. Generally, when they just turn golden on the top they are also golden on the bottom. Enjoy!
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