Sunday, December 14, 2014

Orange-Roasted Brussels Sprouts with Walnuts

When I was a child, I thought that brussels sprouts were the very distillation of evil; along with turnips and lima beans, they formed an unholy triumvirate of vegetables that could reduce me to tears. This prejudice persisted well into adulthood (and I confess that turnips, to me, still taste of disappointment, sadness, and defeat), and it was only when I finally encountered roasted sprouts that the scales fell from my eyes.

Like any member of the brassica family - which also includes cabbage, broccoli, and cauliflower - brussels sprouts become nastily pungent when boiled, and since that was the way my British mother invariably prepared them, it's no wonder they struck panic and terror in my infant breast. But where boiling produces a bland, stinky mess, roasting brings out an irresistibly nutty sweetness, and once I discovered this important fact I was hooked, as were my formerly sprout-doubting partner and kids; nowadays the aroma of roasting brussels sprouts brings all the boys to the yard. (Well, it actually brings them to the kitchen, but you take my point.)

Which brings me to today's recipe. I made these sprouts for Thanksgiving, and they were so beguilingly delicious that I may never cook the little darlings any other way again. I happened to have some swanky blood orange olive oil in the cupboard, so that's what I used (and highly recommend), but if you don't have/feel like acquiring any, you can use high quality extra virgin stuff and add some freshly grated orange zest for a similar effect. I imagine this approach would also work nicely with lemon-flavored oil, and/or with toasted almonds, hazelnuts, or cashews for the walnuts. One thing is certain: henceforth I will be applying this method to asparagus, broccoli, cauliflower, and whatever other roasting-friendly vegetables cross my path, and I encourage you to do the same.

Orange-Roasted Brussels Sprouts with Walnuts
~ 2 lbs. brussels sprouts, halved
~ 3 tbsp. each: soy sauce, balsamic vinegar, blood orange olive oil (or regular extra virgin)
~ 4 large cloves garlic, crushed
~ Grated zest of one large orange (if using regular olive oil)
~ A few generous grinds black pepper
~ 1 cup chopped, toasted walnuts

~ Preheat the oven to 450 degrees fahrenheit and coat a large, rimmed baking sheet with cooking spray.
~ Place the brussels sprouts in a large, deep bowl and combine all the remaining ingredients except the walnuts in a separate dish or beaker.
~ Pour the mixture over the sprouts and coat them thoroughly (the best way to do this is to get right in there with your hands). Cover with plastic and set aside for at least an hour to let the flavors soak in.
~ Transfer the sprouts, including any residual marinade, to your prepared baking sheet and roast at 450 degrees for about 30 minutes, making sure to turn them a few times during the process so they roast evenly. (NB my oven is old and tends to be slow, so your sprouts may cook more quickly; keep an eye on them to make sure they don't burn!)
~ Stir in the toasted walnuts and serve immediately.


  1. This post should be must-read for all B sprouts haters because it rings so true. Roasting the little green orbs is a revelation. You don't want to miss the deliciousness! Desdemona, did you paint the beautiful picture too?

  2. Alas, I did not paint the picture, but I think it effectively captures the beauty that lurks within each sprout, patiently awaiting excavation via roasting!