-
Prep time
10 minutes
-
Cook time
30 minutes
-
Serves
2
Author Notes
This is a ludicrously simple recipe that I hit on about a billion years back. It doesn't take much doing, and it's versatile enough that you can add almost anything to the sheet pan during the baking process.
The sprouts turn out crispy and slightly caramelized, while still retaining their structure and taste and and oh my goodness is it amazing..! —Ian
Ingredients
-
1 pound
brussels sprouts
-
1
lemon
-
1
shallot, thinly sliced
-
.5 teaspoons
dried fennel
-
.5 teaspoons
dried coriander
-
1 tablespoon
olive oil
Directions
-
Set your oven to around 450-475 Fahrenheit. If you've got a baking stone, place it in the middle of the oven, and give it ~45mins to come to temperature.
-
Trim the sprouts. Just take a bit off the bottom, and take the loose leaves off until you have a solid, angry-looking core.
-
Lightly toast the fennel and coriander together in a dry pan. Once they're fragrant, dump them into a mortar and pestle, and... mortar and pestle them...
-
Halve the brussels sprouts into a bowl. Toss in the shallots and spices. Zest the lemon directly into the bowl-- in fat swaths, if you're feeling lazy-- and toss with a little bit of salt and olive oil. (Yer gonna be adding tons more salt later.)
-
Lightly grease a baking sheet, and turn the whole mess out onto it, with the sprouts cut-side down.
-
Nuke 'em until they're pretty. Once they're done, they should look totally torched on the top, and slightly caramelized on the bottom, but still quite firm. This is the slightly tricky part, and takes a bit of practice.
-
Squeeze a bit of the lemon out atop them, then toss.
Salt and pepper to taste.
See what other Food52ers are saying.