Side
Roasted Brussels Sprouts
Blanched, then roasted face-down until crispy, loose leaves and all.
Not rated
Ingredients
- Brussels sprouts
- salt, for heavily salted water, plus more
- olive oil
- balsamic reduction, to serve(optional)
Method
Step 1: Trim as close to the stem as possible and remove the outer layer if dirty.
Step 2: Blanch in heavily salted water for 6 minutes. Include some of the loose leaves; they get crispy and delicious.
About 6 min
Step 3: Drain and let steam for a bit.
Step 4: Toss on a sheet tray with olive oil and salt until evenly coated. Turn them face down.
Step 5: Roast in a 400°F convection oven until the tops start to brown. Serve with balsamic reduction or whatever you want.
Version 1 · updated November 15, 2026