Roasted Brussels Sprouts (oven and stovetop methods)

Recipe at:

Ingredients:
1 Lb Brussels sprouts, trimmed and halved
salt and pepper
3 Tbsp olive oil (or as needed)

Optional glaze:
1/2 tsp balsamic vinegar
1 and 1/2 tsp Maple syrup

In the video, I double the glaze since I am making the recipe twice (once in the oven and once on the stove top).

Toppings:
I love cruciferous veggies (anything from the cabbage family) with thick Greek yogurt or sour cream. Pomegranate molasses is another favorite ingredient. Barberries are nice, but not essential. You can get pomegranate molasses in most Whole Foods markets and any Middle Eastern Store. Both of these products will be a lot cheaper in a brick and mortar store, so I don't suggest you buy them on Amazon unless you have no other option.

[cintinative]

I tried this recipe and my brussels sprouts turned out so well and the maple-balsamic glaze was absolutely delicious.

[JeannetteShoreland]

Well, I too am a convert. The caramelized outer leaves lend a crispy sweetness to the dish, and the glaze puts it over the top. Definitely a keeper! Thank you.

[Sealust]

BEAUTIFUL version of this roasted brussel sprouts recipe! Thank you very much! Will be going at this one SOON! Love that glaze!

[briankim]

You just got a new subscriber! amazing texture!

[KarenSchuessler]

Oven—400°:
1. Place on baking sheet, cut side up. Sprinkle w salt & pepper.
2. Drizzle w olive oil
3. Flip cut-side down. Outside of sheet is hotter than middle so put bigger pieces there. Put extra leaves in the centre. Rub all over with oiled hands.
4. Put on bottom rack of 400° oven for 20 min. (More browning on bottom rack)
5. Check for colour. Switch around to brown lighter pieces. Take out crispy leaves.
6. Roast 5 more minutes. Make glaze.
7. Flip sprouts cut side up, drizzle w glaze.
8. Roast 5 more minutes to set glaze.

Stovetop:
1. Place sprouts cut side up in skillet. Sprinkle w salt & pepper.
2. Drizzle w olive oil
3. Put loose leaves around the edge.
4. Cover and turn heat up to high.
5. When sizzling loudly, turn heat down to medium for 10-15 min to brown
6. Check for colour. Switch around to brown lighter pieces. Take out crispy leaves.
7. Roast 5 more minutes. Make glaze.
8. Flip sprouts cut side up, drizzle w glaze.
9. Roast 5 more minutes to set glaze.

[thorinmesser]

Anyone over the age of about 30 who hates brussels sprouts please give them a try again. In the 90s Dutch scientists bred a new type that doesn't taste horrible, and those new varieties have been showing up more and more in US grocery stores since the 00s. I think the new good-tasting sprouts are just about all you can find in the US anymore. That plus cooking them properly (roasting vs boiling) means they are nothing like what we got as kids.

[johnrapp]

This looks absolutely fucking delicious!

[h.collier]

I love Helen but my kitchen now STANKS! lol..