I first had brussels sprouts when I was probably eight years old, and I must say I was not a fan. I have since learned to love this vegetable as a great complement to any meal using this simple recipe. I prefer to cook them until they are just beyond well done, but not quite burnt. The natural sugars the sprouts contain caramelize on the outside, and the outer leaves become light and flaky.
- Preheat oven to 425°F.
- Rinse the brussels sprouts and cut each of them in
half. Toss the sprouts in a mixing bowl with the rest of the ingredients until they are well coated.
- Place the seasoned brussels sprouts on an ungreased baking sheet and roast in the oven for 45 to 60 minutes, rotating and flipping them occasionally. The cooking times will vary based on the oven, and convection ovens will cook quicker. Remove when a dark brown color is achieved.
Recipes excerpted from The Kerber’s Farm Cookbook: A Year’s Worth of Seasonal Country Cooking by Nick Voulgaris III. All images © Lindsay Morris. Rizzoli, 2019.
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