How to Roast Brussels Sprouts

As with all fruits and vegetables, start with fresh brussels sprouts. Look for fresh looking leaves and stem ends that aren't too brown or dried out. Avoid brussels sprouts that have bruising, cuts, or browned leaves. If you see brussels sprouts on the stalk for sale, snap them up - they will stay fresher longer than sprouts that have been picked off.

Plan on about 1/2 pound of brussels sprouts per person.

Work with one brussels sprout at a time – cut off and discard the stem end. Repeat with all the brussels sprouts before going on to the next step (this is a trick of professionsl chefs that home cooks would do well to mimic: complete all of one step before moving to the next to speed things up in the kitchen).

Pull off and discard the outside leaves of the brussels sprouts. Just the first layer is fine or, if you want to tone down the intensity of the brussels sprouts flavor, peel off enough leaves to reveal a softer green. Repeat with all brussels sprouts.

Put trimmed brussels sprouts in a roasting or baking pan. Drizzle with oil (grapeseed is a good neutral-tasting oil, olive oil adds a lovely flavor) and sprinke with salt.

Now you have a choice. You can make crunchier roasted brussels sprouts or softer roasted brussels sprouts. For crunchier ones, simply pop this pan of sprouts in a hot oven (about 375 is good) and roast until browned and cooked through, about 30 minutes. For softer brussels sprouts, pour about 1/2 cup of chicken or vegetable stock into the pan, cover, and put in a hot oven for 20 minutes, uncover and continue roasting until sprouts are browned and liquid is completely evaporated, about another 15 minutes.

Serve roasted brussels sprouts hot or at least warm - they will keep warm and yummy for up to 30 or even 45 minutes if you cover them and set them in a warm place.