Blackened Brussels Sprouts

May 07, 2017

This is a simple side dish that never fails to please. The sprouts are a great, hearty side dish, a simple snack, or can even be a component in other dishes.

Blanching the brussels sprouts removes the bitterness but if you want to simplify you can skip that step and bake for an additional 5 minutes.

  • 6 servings
  • 5 mins
  • 30 mins
  • 35 mins
  • Ingredients

    • 2-3 lbs brussels sprouts, ends trimmed and any wilted leaves removed
    • to taste salt
    • 2 tbsp olive oil

    Instructions

    1. Preheat the oven to 450°F.
    2. To blanche the brussels sprouts, place them in a stockpot, cover with water, and bring to a boil.
    3. As soon as the water comes to a rolling boil, turn off the heat, drain the brussels sprouts, and run them under cold water to cool.
    4. Cut each brussels sprout in half and place them on a large baking pan. Toss with olive oil and salt until evenly coated.
    5. Bake for 25 minutes, or until the outer leaves are blackened and crispy.

      Written by Will Chiong who lives and works in New York building useful things.