The Best Roasted Brussels Sprouts

One of my favorite restaurants is Zaytinya.  They have delicious small plates so you can try a bunch of different things and the best pita bread on earth.  But I really love them because they taught me that I love brussels sprouts.  I have never been a big fan of cooked cabbage smell, but these brussels sprouts are out of this world!

I decided I wanted to try to replicate these on my own at home. I’ve tried them a couple of different ways, and, by far, the best concoction is that of Slate writer L.V. Anderson. Anderson writes a column called “You’re Doing it Wrong” where she tells readers how to prepare foods in the most delicious way. I don’t always agree with her advice (a ginger snap crust does not necessarily save a pumpkin pie, and I’m personally not a huge fan of the feta/watermelon combination), but she does have this one spot on. You can read her column here.

However, the real secret to delectable sprouts is char. I don’t mean burning them to a crisp, but certainly getting some delicious brown on there so the edges begin to wilt and become crunchy. This is an essential part to fully cooking a brussels sprout. Those little things are tightly wrapped balls of water-holding buds that need some coaxing to get to the melt-in-your mouth with an edge of crunch consistency that makes this dish shine. (In other words, it takes a while to roast them.) Additionally, these little guys are super healthy!

From L.V. Anderson at Slate

Soy-Roasted Brussels Sprouts

Oil for greasing the pan
1¼ pounds Brussels sprouts, trimmed and halved
2 tablespoons peanut oil (I’ve used canola and olive just fine)
2 tablespoons soy sauce
1 tablespoon Dijon mustard
Black pepper

Heat the oven to 350°F and lightly grease a 13- by 18-inch baking sheet. Toss the Brussels sprouts with oil, soy sauce, mustard, and a little black pepper. Transfer to the greased baking sheet in an even layer and roast until the sprouts are partially tender, about 15 minutes. Stir and raise the oven temperature to 400°F. Continue to roast, stirring every 5 minutes or so, until the sprouts are browned and fully tender, 15 to 20 minutes. Serve hot or warm.

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