15 Brussels Sprouts Recipes | Gimme Some Oven (2024)

FAQs

How many brussel sprouts do I need for 20 people? ›

Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Welcome to brussel sprout roasting 101! Step right up, we've got all the secrets. To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well).

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe. To trim: Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise.

Buy 1½ pounds of untrimmed brussels sprouts to feed four to six people (depending on what else is on the menu). If you're charmed by the ones on the stalk at the farmers' market (a true oddity if you've never seen them), know that their yield may be smaller than you hoped for, and plan accordingly.

How much veg is too much? Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp.

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

Is it better to parboil Brussels sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Check the brussels sprouts about halfway through and add more olive oil as needed. If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Cut the sprouts in half. Cut the sprouts in half lengthwise through the stem. Separate leaves for Brussels sprout chips. Save any nice leaves that came off for roasting alongside halved Brussels sprouts to make crispy sprout chips.

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

Brussels sprouts are an excellent source of protein, and just 88 grams (g), or 1 cup, of raw Brussels sprouts meets the National Institutes of Health's (NIH) recommended daily requirements for vitamin C and vitamin K. Brussels sprouts are part of the cruciferous vegetable family.

Nutritional analysis of brussels sprouts

An 80g portion (about eight brussels sprouts) counts as one of your five-a-day.

12-15 sprouts/pound)