Eating seasonally is key for flavor, and Winter is when Brussels sprouts shine. When I was growing up, the only time I ever heard of Brussels sprouts was in TV sitcoms, when the kids refused to eat it.

The undiscovered green veggie jewel

Truth be told, I did not even know what they looked like. Nor did I ever cook with them until the last few years. Now that I’ve discovered them, I don’t know what all the negative press was about.

These things are delicious, nutritious (loaded with vitamins K, C, and A, folate, manganese, and potassium), and — like many vegetables — the best preparations are often the simplest. Brussels sprouts have a naturally high sugar content, but you need to coax out the sweetness with time and heat.

Roasted Brussels Sprouts


Serves 4 as a side.

  • 1 pound of Brussels sprouts
  • 2-3 tablespoons olive oil
  • salt and pepper
  • pinch of sugar


  1. Preheat oven to 375°F. Cut the sprouts in half through the north and south poles (not equator). You may elect to remove the nub of a stem, but it’s really unnecessary. Drizzle some olive oil on top and toss with salt and pepper and a pinch of sugar.
  2. Lay the cut sprouts in a single layer on a baking sheet or casserole pan and place in the oven for 45 minutes.
  3. After 30 minutes start checking to see how they are coming along. Do not be afraid to get some color on them. I prefer mine quite dark and almost burnt looking. The inside will have a creamy almost custardy consistency, and the sugars will caramelize.

Some options to try

If you want to spruce things up a bit, try adding bacon (cut up in small, ¼-inch pieces) in the last 10 minutes of baking. Try pairing it with grilled beef, guava, or mustard. They all share the same flavor profiles, so you might discover a new combination you like.