I love Brussels sprouts. I make them frequently for a side with my work lunch. I also frequently get really disgusted looks when I am eating them in the break room. I get it. Most people have only had overcooked, mushy, farty smelling, boiled to death Brussels sprouts. But there is a way to cook Brussels sprouts, and most other vegetables, that avoids all downfalls of boiled vegetables. The method is called roasting.
Like most cooking techniques, roasting isn’t hard but there are somethings you need to know to help you be a master roaster.
- Preheat your oven to 425 degrees. You want to have your oven as hot as possible so turn it on, set it at 425 degrees and let go for at least 15 minutes before adding your vegetables.
- Don’t skimp on the oil. Start drizzling about 1 tablespoon of oil over the vegetables and use your hands to toss the vegetables. Each individual piece of vegetable should be slick and glossy with oil. If you need to add another teaspoon or two of oil. Avoid having puddles of oil on the bottom of the sheet pan.
- Don’t crowd the pan. Leave some space between the vegetables. If you crowd the pan, the vegetables will steam rather than roast. Steaming is a viable cooking method but not what we are going for here. If you have a lot of vegetables it is better to use two or more pans.
- When is it done? The technical answer is the vegetables are done roasting when they are tender with a bit of char on them. Char being the brown, crispy bits that are full of flavor on the vegetables. The non technical answer is the vegetables are done whenever they are tender enough and charred enough for you. I find this means different things for different vegetables. Don’t be afraid to experiment to find out what this means for you.
How To Roast Any Vegetable
1 lb vegetable
1 – 2 olive oil
Preheat oven to 425 degrees. Clean and trim yourvegetables. Put the vegetables on a rimmed sheet pan and toss until each vegetable is slick and glossy with oil. Roast until the vegetables are tender and charred.
Asparagus 10 – 20 minutes
Cabbage 10 – 20 minutes
Carrots 30 – 45 minutes
Potatoes 30 – 45 minutes
Broccoli 15 – 20 minutes
Cauliflower 15 – 25 minutes
Brussels Sprouts 15 – 25 minutes
Green Beans 10 – 20 minutes
Zucchini 10 – 20 minutes
Sumer Squash 10 – 20 minutes
Onions 30 – 45 minutes
Tomatoes 15 – 20 minutes