Brussels sprouts had always been high on my “wouldn’t eat them if you paid me” list. They look like baby cabbages and I love cabbage, both raw in a slaw or sauteed with bacon — so why didn’t I like Brussels sprouts? Answer: I hadn’t cooked them properly. Boiled sprouts produce bland sprouts. Seasoned well, roasted in olive oil for a half hour renders crispy on the outside, soft and melty on the inside, very tasty Brussels sprouts. Technique is everything.

INGREDIENTS
1 pound Brussels sprouts (about 15)
2 tablespoons olive oil
kosher salt
ground black pepper

TOOLS
colander
cutting board
chef’s knife
large (5-quart) bowl
measuring spoons
quarter sheet (9″ x 13″) baking pan, greased

METHOD
1. Set oven to 400 degrees Fahrenheit. In colander, wash Brussels sprouts under cold running water, discarding any yellow leaves. Shake off excess water. Reserve any green leaves that fall off.
2. Slice off and discard about 1/2 inch of woody ends, then cut sprouts in half. (Quarter any sprouts that are significantly larger than the others.)
3. Transfer sprouts and leaves to bowl. Drizzle with oil, then season with salt and pepper. Mix by hand until sprouts are well coated.
4. Spread in single layer on prepared pan and roast until well-browned and fork-tender—20 – 25 minutes.

NOTES & TIPS
• Serve immediately so that the crispy leaves don’t become soggy.

READY IN
35 minutes

YIELD
4 servings