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“A Master Class in Brussels Sprouts”


As you know, I like changing people’s minds. It makes me fuzzy inside. Most people don’t like brussels sprouts. It’s the black sheep of vegetables… “eeew brussels sprouts,” is the default way to use it in a sentence. But they really are lovely little things, if you cook them to the edges of crispiness rather than the edges of mushiness. And they’re so fun to snap off of the tall green stalks that they grow on, the little nobs of goodness that they are.

So here, as homage to one of my readers out there, I offer a step-by-step lesson on how you too can love the brussels.


Trim them of their brown woody base… but leave enough so they stay together in one nob.


It’s okay if a few leaves come off…


You actually want them to… take a few more off while you’re at it, all of the nasty ones that aren’t pleasing to look at…


Til you have a pile of undesirable leaves… and a pile of desirable brussels sprouts.


Cut them in half…


And if they’re extra large, cut them in quarters. You want them all to be roughly the same size so they cook evenly…


Ah, look at those beauties.

Toss ‘em in a baking dish. Preheat your oven while you’re at it, to 400 degrees F.


Cut up a lemon…

Make sure you cut the pits out before you squeeze so you don’t have roasted pit for dinner…


…that would surely scare you away from brussels sprouts…


Squeeze the lemon all over and give them a good toss…


Garlic. The answer to all questions.


Take three lovely white cloves…


And chop them up… chop, chop, chop…


Then mince, mince, mince… and toss ‘em in your brussels sprouts…

A little salt…


A little olive oil…


A little peppa…


Toss, toss, toss… let ‘em sit for a bit and soak up the marinade.

Then place them in the oven and let them roast to their heart’s content…

And soon, my friends, you will have brussels sprouts, roasted to the edges of crispiness. And you too will be a convert.

Make them for Thanksgiving and convert others. Soon we shall have a brussels sprout revolution!


"Crispy Brussels Sprouts"

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4-5 servings


  • 4 cups brussels sprouts, trimmed and cleaned
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Preheat the oven to 400 degrees F.
  2. Cut the trimmed brussels sprouts in half lengthwise - or quarters if they are especially large.
  3. Toss the brussels sprouts with the other ingredients together in a baking dish and cook for approximately 40 minutes, until outer leaves are crispy and insides are fork tender.
  4. Become a b-sprout missionary.

Leave a Comment



  1. Thanks for the nice technique. I’m among those odd few who like brussel sprouts, but enjoy new ways to serve them.

    When my kids were babies, we made all their food. It was then that I learned brussel sprouts are delicious pureed. I’ve been making a creamy brussel sprout soup ever since.

  2. I just ate a delicious bowl of brussel sprouts myself. Steamed aldente, little olive oil, little parmesean cheese (yummy replacement for salt), sauteed mushrooms (left over from the night before) & a nice Saranac Lager. Ahhhhhhhhhhhhhhhhh…

  3. I make brussels sprouts just like this, but i sauté almonds with them – so good, you should try it!

    • Mmm, Linsdey, I like the sound of this. I will give it a try this week, I have brussel sprouts in the fridge calling my name!

  4. Joshua W. Scott says:

    This is pretty much the same as my brussel sprouts recipe, but mine end up getting stir-fried in a wok instead of roasted in a pan, and occasionally get a head of baby bok choy mixed in with them.

    • Joshua, that sounds lovely! I bet they have a bit more tang when they’re done in a wok… send us a picture sometime! Bok choy is one of my favorite vegetables…leafy and crunchy at once.

  5. Sorry for writing off topic … what wordpress theme do you use? It looks interesting!!

  6. I love the sprouts. I will try this recipe very soon. Many, many years ago I got a recipe off a package of VIP frozen sprouts for a sauce that you poured over them that was truly divine. I remember it had Hellman’s mayo (NOT Miracle Whip) and butter and some seasonings, maybe some parmesan? I’ve since lost the recipe and it was sooooo good but very temperamental. You had to cook it on very low heat or it would separate and could not be fixed. It even tasted good in that condition but looked very awful all curdled up. I so wish I could find the recipe. I’ve tried to recreate it but can’t to my utter disappointment. Anyone out there remember this recipe?

    • Hm… sounds like an intriguing dressing… almost like a ceasar/parmesan dressing. Have you tried Googling that brand of sprouts?

  7. dale corsi says:

    I like to add bacon or pancetta to mine.