Dish · other
Roasted Brussels Sprouts
Brussels sprouts halved and roasted in olive oil until the outer leaves crisp and char, finished with black pepper and a drizzle of balsamic glaze.
Where it comes from
Roasting caramelizes the sprout's natural sugars and mutes the bitterness that boiling tends to bring out, which turned a vegetable many people avoided as children into one ordered on purpose as adults.
What cooks argue about
Cooks argue over roasting the sprouts cut-side down for maximum contact and char, or tossing them loose on the pan, which browns less evenly but needs less arranging.
Versions
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What goes in it
Each one opens everything else made with it.
brussels sprouts
olive oil
black pepper
balsamic glaze