Crispy Brussels Sprouts: “A certain generation of people (mine included) grew up with a poor impression of sprouts based on the way they were (over)cooked, but something magical happens when you blast brassicas with hot, direct heat. They caramelize, with a blistery, crackly outside, a tender interior, and a deeply satisfying flavor. The addition of pickled mustard seeds brings just the right amount of acid and sweetness to round out the dish.” Naomi Pomeroy — Taste & Technique
- 2 ½ pound Brussels sprouts
- ½ cup olive oil
- 1 ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoon pickled mustard seeds (see recipe)
Place an empty baking sheet on an oven rack as close to the heat source as possible and preheat the broiler.
Cut the base off of each Brussels sprout, and then cut each sprout in half lengthwise, discarding any floppy outer leaves.
In a large mixing bowl, toss the sprouts with the oil. Sprinkle in the salt and pepper and toss well to combine.
Carefully remove the hot baking sheet from the broiler (use a double layer of kitchen towels or oven mitts) and lay the sprouts in a single layer across the pan. Return the pan to the oven and set a timer for 4–6 minutes. After 4–6 minutes (depending on broiler strength), stir the sprouts and rotate the pan 180 degrees to ensure the sprouts caramelize evenly. Set the timer
for another 4–6 minutes. The sprouts should have a nice char on some areas and be vibrant green.
At this point, add the mustard seeds to the baking sheet and stir well. Broil for an additional 2 minutes. The sprouts should now be ready. When you taste one, it should be tender but not completely soft. I like to test one big sprout and one little sprout to get an average. (The sugars in the pickled mustard seeds will have caramelized a bit and can burn your mouth if you’re not careful.) Remove the finished sprouts from the hot baking sheet and serve immediately.