Perfectly Roasted Brussels Sprouts

Perfectly Roasted Brussels Sprouts

Tan Rutley shares her tricks to cooking the perfect Brussels sprouts.

Photo: Tan Rutley

Thanksgiving is coming up, which means it's time to start planning that feast! Brussels sprouts often make an appearance at the Thanksgiving table, but they've received a bad rap over the years. My theory? They're often bland, overcooked, and, therefore, mushy. My solution? Lemon juice, cracked black pepper, rock salt, and a cast iron pan!

Photo: Tan Rutley

Yes, cast iron! There's something about that old heavy cooking pan that gives Brussels sprouts a bit more flavor and texture. If you don't have a cast iron pan don't fret, you can still use a regular frying pan.

Roasted Brussels Sprouts

4 cups Brussels sprouts, washed

2 cloves garlic, chopped

2 tablespoons olive oil and

1 tablespoon butter,

or 3 tablespoons coconut oil

1/2 lemon

1 teaspoon salt

1 teaspoon freshly cracked black pepper

1 teaspoon rock salt

Cut the stems off each Brussels sprout and cut in half.​Preheat oven to 350 degrees F.

Over medium high heat, melt the oil(s). When hot add the garlic, followed a minute later by the Brussels sprouts. Toss often to avoid sticking, but don't worry if you blacken the Brussels sprouts—that just makes them tastier!

When the Brussels sprouts have started to soften (approximately five minutes) add the juice of 1/2 a lemon, and 1 teaspoon salt. Toss and stir occasionally for 10 minutes. If the sprouts start sticking to the pan, feel free to add another tablespoon of oil.

Photo: Tan Rutley

When the Brussels sprouts are soft and many have blackened, stir in 1 teaspoon of freshly cracked black pepper then place on the center oven rack and bake for 15 minutes. If you are not using a cast iron pan, first transfer to a baking dish.

After 15 minutes, remove the Brussels sprouts from the oven, then top with a teaspoon of rock salt. Smoked or flavored rock salts add a really great kick, so use these if available. If desired, sprinkle with a touch more lemon juice or even grated parmesan. Serve hot with your favorite Thanksgiving dishes.

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