Prep time
5 minutes
Cook time
45 minutes
Course
Small Bites
Skill level
Beginner
Season
Fall, Winter
Serves
4
If you like Brussels sprouts, then you’ll enjoy this recipe. These small, cabbage-like vegetables are always welcome at my fall and winter dinner table. They add a heathy dose of green fiber to sumptuous feasts along with a pleasant bitterness to cut through all the fatty flavors we normally reach for this time of year.
Brussels sprouts roast up so nicely in the oven—I like to garnish them with walnuts and dried cranberries right out of the oven, which adds texture and balancing sweetness and tartness to this bitter vegetable.
Ingredients
- 1 lb. of Brussels sprouts
- 1½ tbsp. olive oil
- ½ tsp. fine sea salt
- ¾ tsp. mild curry powder, such as madras or Balti
- Walnut pieces, to taste
- Dried cranberries, to taste
Preparation
-
Trim off woody ends on Brussels sprouts and wash. Bring a medium saucepan of water to a boil, and boil Brussels sprouts for 10 minutes. Drain and place in an ice bath to stop the cooking. Drain again and dry thoroughly with paper towels. I gave the sprouts a good squeeze to rid them of excess water as well.
-
Preheat oven to 425°F. Line a large rimmed cooking sheet with foil. In a bowl, toss dried Brussels sprouts with olive oil, sea salt and curry powder. Place them on the cookie sheet and smash each sprout with the bottom of a mason jar or measuring cup. Arrange the sprouts on the cookie sheet so there’s room between each to brown.
-
On the middle oven rack, bake Brussels sprouts for 30 minutes, or until the bottoms and edges turn golden and crispy. Serve immediately with walnut pieces and dried cranberries to taste.
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Smashed Brussels Sprouts
Prep time
5 minutes
Cook time
45 minutes
Course
Small Bites
Skill level
Beginner
Season
Fall, Winter
Serves
4
If you like Brussels sprouts, then you’ll enjoy this recipe. These small, cabbage-like vegetables are always welcome at my fall and winter dinner table. They add a heathy dose of green fiber to sumptuous feasts along with a pleasant bitterness to cut through all the fatty flavors we normally reach for this time of year.
Brussels sprouts roast up so nicely in the oven—I like to garnish them with walnuts and dried cranberries right out of the oven, which adds texture and balancing sweetness and tartness to this bitter vegetable.
Ingredients
- 1 lb. of Brussels sprouts
- 1½ tbsp. olive oil
- ½ tsp. fine sea salt
- ¾ tsp. mild curry powder, such as madras or Balti
- Walnut pieces, to taste
- Dried cranberries, to taste
Preparation
-
Trim off woody ends on Brussels sprouts and wash. Bring a medium saucepan of water to a boil, and boil Brussels sprouts for 10 minutes. Drain and place in an ice bath to stop the cooking. Drain again and dry thoroughly with paper towels. I gave the sprouts a good squeeze to rid them of excess water as well.
-
Preheat oven to 425°F. Line a large rimmed cooking sheet with foil. In a bowl, toss dried Brussels sprouts with olive oil, sea salt and curry powder. Place them on the cookie sheet and smash each sprout with the bottom of a mason jar or measuring cup. Arrange the sprouts on the cookie sheet so there’s room between each to brown.
-
On the middle oven rack, bake Brussels sprouts for 30 minutes, or until the bottoms and edges turn golden and crispy. Serve immediately with walnut pieces and dried cranberries to taste.