Roasting Organic Brussels Sprouts

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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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