Brussels sprouts that don't suck

By Candice Hutchings
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Who on God’s green earth decided to collectively traumatize kids by serving them boiled Brussels sprouts (blech!)? Until I met James’s mom, Lea, I absolutely despised the things. But this woman — she knew how to cook ’em! As far as I’m concerned, her recipe, which I’ve replicated here, is the only acceptable way to serve them: crispy, slightly charred and covered in garlicky oil. Otherwise, they’re Satan’s sprouts.

SERVES
4
TOTAL TIME

Ingredients

  • 750 grams Brussels sprouts, trimmed
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • Sea salt and freshly ground black pepper

Directions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Fill a large stock pot halfway with water and bring to a boil. Add Brussels sprouts and boil for two minutes, until bright green in color. Drain and let drip-dry for ten minutes. (Excess water will prevent these bad boys from crisping, and crisping is key here.)
  3. In a large bowl, whisk together olive oil, garlic, 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
  4. Slice Brussels sprouts in half. Add to the oil mixture and toss to coat.
  5. Transfer to a prepared baking sheet in a single layer and bake in the preheated oven for 15 minutes. Flip Brussels sprouts and bake for another 15 minutes, until edges are lightly charred and crisp. Be sure to keep an eye on your sprouts while baking: they can go from done to BURNT in a matter of seconds. Season to taste with sea salt and pepper, if necessary.

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