Kristin Porter

Bewitched by Brussels Sprouts

roasted brussels sprouts

courtesy of Kristin Porter

Last week a friend and I were having a conversation about the Thanksgiving side dish we’re most excited about making for the big day. My answer: Roasted Brussels Sprouts.  I know.


Many people’s eyes glaze over when I tell them how much I adore the green, good-for-you veggie—they’re thinking only of the tasteless, mushy blobs they were forced to eat as kids. I’ve made many a convert to Brussels sprouts, though, after serving up the crisp, roasted, and salted versions from my oven.


Not only are Basic Roasted Brussels Sprouts great to whip up any day of the week, but they’re special enough to serve as a tasty side dish at Thanksgiving dinner. Bonus: They can be partially made ahead of time, which is great for the typically hectic holiday.


The day before, cut the ends off the sprouts, peel away any loose outer leaves, and cut them in half if they’re large. Toss with extra-virgin olive oil, pepper, and plenty of salt, then stash in the fridge. Just before dinner, roast the sprouts at 425 degrees for 30 minutes, flipping halfway through.


Although are few veggies better than a simply seasoned, roasted Brussels sprout, there are endless ways to jazz ’em up for the holiday. Dust them with fresh Parmesan cheese when they come out of the oven, toss the raw sprouts with bacon or pancetta before roasting, or sprinkle fresh lemon zest and lemon juice on top when they’re still sizzling.


Brussels sprouts aren’t just for sides. Here are some recipes where they take center stage:


Penne with Brussels Sprouts and Bok Choy

Harvest Time Pork Roast (with sweet potatoes and Brussels sprouts)

Brussels Sprouts Salad with Pancetta and Cranberries




3 Responses to “Bewitched by Brussels Sprouts”

  • [...] I’ve never been very big on vegetables. As a child, I was forced to stay at the dinner table long after the rest of my family to finish an appropriate amount of peas or green beans- quite the dramatic scene I can assure you. When I went to college and started cooking for myself, I would microwave a small bowl of frozen green peas or frozen corn with every meal, so I could tell my mom that I was eating vegetables. However, I’ve recently discovered a new way to prepare vegetables that’s quite delicious- roasting them! via [...]

  • Marcus Wiederin says:

    Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids.,

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  • Christine Farrell says:

    I usually microwave my B Sprouts with a wee bet of water and plenty of lemon or lime juice. But I’ll definitely give your roasties a try!

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