Super easy and deeply flavorful. Roasting makes the Brussels sprouts all crispy and caramelized on the outside while the insides are perfectly tender with none of the bitterness typically found in Brussels sprouts. The roasting also gives them a sweeter flavor than they get when sauteed, steamed, or boiled.
1 1/2 pounds Brussels sprouts
8 cups cold water
1/2 cup kosher salt
3 tablespoons good olive oil
3/4 teaspoon kosher salt; or to taste
1/2 teaspoon freshly ground black pepper; or to taste
Garlic, minced (optional)
Pecorino Romano (optional)
- Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside.
- In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour.
- Preheat oven to 400°F.
- Drain Brussels sprouts; do not rinse.
- Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated.
- Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer.
- Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside… You’ll note that leaves that are loose will be especially brown and crispy… This is ideal.
- If desired, add the minced garlic 10-15 minutes before taking out of the oven.
- If desired, sprinkle with a little more salt and/or shaved romano cheese before serving.
Source: Big Oven
