FranceRoasted Brussels Sprouts
Braised Brussels sprouts with a rich cream sauce. Nutmeg gives the dish an exquisite aroma. The sprouts turn out soft but retain a slight crispness.
What you'll need
Ingredients
- 500 gSee recipes with brussels sprouts
Brussels sprouts
i - 2 tbspSee recipes with butter
butter
i - 1 smallSee recipes with shallot
shallot, finely chopped
i - 1/2 cupSee recipes with vegetable broth
vegetable broth
i - 1/2 cupSee recipes with heavy cream
heavy cream
i - 1/4 tspSee recipes with freshly ground nutmeg
freshly ground nutmeg
i - to tasteSee recipes with salt and black pepper
salt and black pepper
i
How to make it
Instructions
- 1
Clean the Brussels sprouts by removing the outer leaves and trimming the base. Cut large sprouts in half.
- 2
In a large skillet, melt butter over medium heat. Add the shallots and cook, stirring, 2-3 minutes until soft.
- 3
Add the Brussels sprouts and stir-fry for 3-4 minutes, stirring occasionally, until they begin to caramelize slightly.
- 4
Pour in the broth, bring to a boil, then reduce the heat, cover and simmer for 5-7 minutes until the cabbage is soft but still crispy.
- 5
Remove the lid, increase the heat and allow most of the liquid to evaporate. Pour in the cream, add the nutmeg, salt and pepper. Cook, stirring, for 2-3 minutes until the sauce thickens and coats the sprouts.
Frequently Asked Questions
Why are Brussels sprouts bitter — how to remove bitterness when roasting in the oven?
Bitterness comes from glucosinolates — natural compounds found in higher concentrations in larger sprouts. To reduce bitterness: cut the sprouts in half, blanch for 2–3 minutes in salted water before roasting, and most importantly use high heat (210–220°C). At high temperature the sugars caramelize and mask the bitter taste. Small young sprouts (under 3 cm) are noticeably less bitter — choose these if bitterness is a concern.
How to roast Brussels sprouts crispy in the oven — at what temperature and for how long?
The key to crispy Brussels sprouts is dryness and high heat. After washing, thoroughly dry each sprout, cut in half and lay cut-side down in a single layer with space between them. Temperature should be at least 210°C, ideally 220°C. Roast for 20–25 minutes: don't open the oven for the first 15, then flip and roast another 8–10 minutes. If the sprouts are packed tightly or not fully dry, they will steam rather than roast.
Brussels sprouts with bacon in the oven — how to cook them together so both are crispy?
This is an American classic: cut bacon into 2–3 cm pieces, mix with halved sprouts, garlic and oil. Arrange so the bacon pieces touch the pan — the fat will render out and the sprouts will fry in it. Roast at 210°C for about 25 minutes. Use streaky bacon with fat — lean bacon dries out too quickly. At the end, add a spoonful of maple syrup or a splash of balsamic vinegar for a caramel glaze.
Can you make roasted Brussels sprouts ahead of time — how to reheat without losing the crunch?
Yes, sprouts can be roasted 1–2 days ahead. Store in a closed container in the refrigerator, but don't cover them while still warm or they'll go soggy. The best reheating method is the oven at 200°C for 8–10 minutes, or a hot dry skillet. A microwave will give a soft result without the crispy crust. Add dressings (balsamic, lemon, parmesan) only at serving time, not before reheating — otherwise they'll burn or lose their freshness.
Brussels sprouts with balsamic vinegar and honey — when to add the sauce when roasting?
Balsamic and honey contain sugar that burns quickly at high temperatures — if added at the start, the sauce will blacken and turn bitter. The right approach: roast the sprouts plain until done, then drizzle with a mix of 1 tbsp balsamic and 1 tsp honey 3–5 minutes before the end and return to the oven. Another option — pour over the finished hot sprouts: the residual heat will melt the honey and create a glaze. Add a few drops of lemon on the plate for brightness.
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