Epic fails. There have been several instances where I have over salted brussel sprouts, yielding them inedible. I have also made the mistake of slicing the sprouts in half and then the sprouts would turn out too dry.
This time, instead of splitting the brussel sprouts in half, I left them whole which yielded a more tender center. I also did not sprinkle additional salt after roasting, which made the sprouts now have the perfect balance of flavor.
The new changes I incorporated made the perfect roast brussel sprouts. I love the contrast between the salty crisp exterior and the smooth and soft center. I will make this recipe again, exactly as listed below.
Adapted from Ina Garten
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, kosher salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp and lightly (or dark brown depending on your preference) on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.