Brussels sprouts are one of those much maligned veggies that really don’t deserve the bad rap they get. I suspect it all started from people boiling the soul out of them back in the day, which makes them mushy and stinky. The best way to cook Brussels sprouts is to caramelize the leaves at a high temperature, which brings out their inherent sweetness.
Aside from using a high temperature heat source, it’s also important to give them as much surface area as possible to brown, that’s why you never want to cook them whole. When I sauté them in a pan, I’ll usually shred them. When I roast them, I like to cut them into quarters.
This preparation is super simple but it results in a marvelously flavorful side, accented with the pungent aroma of caraway and the sweet taste of caramelized honey. To ensure they brown evenly, be sure to dry off the Brussels sprouts well after washing and get each quarter well coated with oil. Also, using a non-stick surface such as a silicone matt is a must, otherwise they will stick like crazy glue to the pan.
Honey Caraway Brussels Sprouts
These Honey Caraway Brussels Sprouts are caramelized at a high temperature, which brings out their inherent sweetness for an easy side dish. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
- 8 ounces brussels sprouts (washed and dried well)
- 1 1/2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/2 teaspoon caraway seeds
Ingredients
- Preheat an oven to 400 degrees F.
- Trim any damaged or tough leaves from the outside of the sprouts, trim any excess stem and then slice them into quarters.
- Toss the cut pieces of brussels sprouts in a bowl while you drizzle the olive oil on. Keep tossing until the brussels sprouts are evenly coated.
- Add the honey and toss to coat evenly.
- Sprinkle on the salt and caraway seeds and toss to evenly distribute.
- Line a baking sheet with a silicone mat or parchment paper and then dump the sprouts out onto the sheet. Spread them out evenly and place the baking sheet in the oven.
- Bake for 15-20 minutes, or until the Brussels sprouts are evenly browned.
Directions
Yield: 2 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.