Roasting Organic Brussels Sprouts

Chef David Lawrence knows that many consumers—even organic cooks who incorporate ample servings of fresh vegetables in their daily diets—have issues with Brussels sprouts.

“They’ve gotten such a bad rap over the years. Many people have bad memories associated with them from childhood, so they automatically assume they don’t like them,” says Chef Lawrence, a Los Angeles-based private chef, cooking instructor and coauthor of “KidShape Café”—a cookbook for parents who want to encourage healthful eating. (Visit his website for more information on the KidShape program.)

“Those same people are really surprised at how good this vegetable can be when it’s roasted at a high temperature and sprinkled with a bit of coarse salt,” he tells Organic Authority. “It’s a completely different taste experience!”

It’s also a very simple cooking technique.

“I just give them a quick rinse, cut off the tough ends and remove any yellow outer leaves,” Chef Lawrence says. “Then it’s as simple as tumbling them onto a large baking sheet and giving them a light drizzle of extra virgin olive oil and a good sprinkling of salt and pepper. The key is to roast them at a really high temperature until they’re just cooked through and the outer leaves are brown and crisp—about 20 to 25 minutes.”

Here’s his foolproof recipe. Note: Because you follow an organic lifestyle, Organic Authority recommends using certified organic ingredients, when available, in all recipes to minimize your risk of exposure to pesticides, chemicals and preservatives.

Roasted Brussels Sprouts

(Makes 6 servings)

1½ lbs. Brussels sprouts
Nonfat olive oil spray
Salt and pepper, to taste

  1. Preheat oven to 400°.
  2. Wash Brussels sprouts and pat dry on paper towels.
  3. Place in a single layer on a baking sheet. Spray lightly with olive oil spray, and sprinkle with salt and pepper.
    Roast for 20 to 25 minutes until brown and crisp.
  4. Serve immediately.

“Let me assure you these are not those mushy, over-boiled, grayish-green things you remember,” Chef Lawrence says. “They are completely different when they are roasted: sweet and crunchy and—yes, it’s true—tasty.”

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  • Sandra Hawk Record  November 17, 2005 at 12:36 pm

    I’m neither a chef or a culinary expert, but I do know a wonderful way to cook these! Rinse and pat dry, roll them on a plate with a little bit of olive oil. Place on a sheet of heavy-duty foil; add salt, pepper and balsamic vinegar to taste.

    Fold foil into an airtight package and bake in oven for 35–45 minutes at 350 degrees. Time kind of depends on the amount being cooked.) I just did 2 pounds of them over the weekend, and it took 45 minutes.

    They’re yummy this way, I promise. Plus, no mess and a minimum of stinky cooking smells!

  • Lorenzo  July 24, 2009 at 1:36 pm

    I am going to try these roated brussel sprouts. My wife has the predisposition that is mentioned against them. but if they indeed turn out as tasty as they sound, maybe- just maybe she will try them.

    On the subject of brussel sprouts, I once has a basset hound that would eat raw brussel sprouts and would catch them when thrown with a moderate baseball throw overhand at 15 feet- she would jump and catch them in midair and then chomp them down. She ate them raw, they didn’t have to be cooked, roasted or even defrosted.

    Thaks for your website and for sharing this recipe for free.

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