Brussels Sprouts get a bad rap. Yes they can taste awful, but it’s all in the execution. Salt, pepper, olive oil and cayenne pepper can go a long way with this dish. Season liberally! These baby cabbages are crispy, crunchy, smelly and delicious. They start on bake and end on broil. Each time I find them on sale at the store, I grab 2 bunches!
A perfect accompaniment to any meal, meat or veggie lunch or dinner. They taste best when right out of the oven so you can enjoy one of the pieces that crisped up while being broiled. Next time someone says they hate brussels sprouts, serve ’em these. They’ll want seconds.
Broiled Brussels Sprouts
- One bunch Brussels Sprouts
- 2 tsp coarse salt
- 2 tsp black pepper
- 1/2 tsp cayenne pepper
- 4 tbsp sunflower oil or avocado oil
- Clean outer layer of brussels sprouts by peeling the first layer off to make sure there isn’t anything underneath. Rinse well under water. Discard outer pieces.
- Heat oven to 350°F
- Cut brussels sprouts in half vertically from stem, so they stay together.
- In a mixing bowl, add all ingredients and coat well.
- On foil or parchment lined pan, add brussels sprouts in one single layer. Bake for 25 minutes.
- Switch oven to broil @ 500°F.
- Broil veggies for 5-8 minutes to crisp tops of sprouts. (Check every 2-3 minutes)
- Remove from oven, serve immediately.
Worried about the smell they’ll emit in the whole house? Boil cinnamon or lemon afterwards and it’ll ward off the cabbage like smell.