Brussels sprouts aren't everyone's cup of tea, but the majority of people will agree that you can't have a Christmas dinner without the vegetables being part of the festive spread. Therefore, this Christmas, if you plan to include sprouts as part of your dinner, then this recipe for perfectly roasted ones is exactly what you need.
Kathryne Taylor, founder of the blog Cookie and Kate, describes the recipe for her roasted Brussels sprouts as a "revelation". She said: "The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They're full of irresistible caramelised flavour, which is both sweet and nutty. I love to eat them straight off the pan."
The best thing about this recipe is how straightforward and simple it is; it doesn't require too many ingredients, nor do the sprouts "need much seasoning". But when it comes to roasting your Brussels sprouts, there are a few things to remember if you want them to "turn out perfectly, every time".
Ms Taylor says you must choose your sprouts wisely - go for bright green sprouts that feel firm when gently squeezed. She also says that smaller sprouts are usually sweeter and more tender, and you should go for sprouts that are around the same size so they're cooked at the same time.
This next thing is key. Slice off the nubby ends to give your sprouts "flat edges that will bake flush against the pan and caramelise".
Other things to remember are not to overcrowd the pan when cooking the vegetables, bake them at a high temperature for 17 to 25 minutes, and refrain from disturbing the cooking process. But don't worry, you can find Ms Taylor's exact recipe below.
Step 1
Preheat the oven to 425F/220C,Gas 7. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
Step 2
To prepare your Brussels sprouts, slice off the nubby ends and remove any discoloured or damaged leaves. Cut each sprout in half from the flat base through the top.
Step 3
On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
Step 4
Roast the sprouts until they are tender and deeply golden on the edges, about 17 to 25 minutes. Garnish if desired. Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to four days in the refrigerator.
