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Easy Brussels Sprouts Bites |  |
Whole Food, Simply Prepared. "Plain" But Perfect. Real Food, Fresh & Family-Tested. A Surprise Hit for Parties and Buffets, Perfect for Sociable Sharing. Budget Friendly. Weeknight Easy, Weekend Special. Low Carb. Vegetarian.
COMPLIMENTS!
- "These are to die for." ~Mark, a recent dinner guest.
A Surprise Appetizer Hit.
What possessed me to first roast four pounds of Brussels sprouts escapes me now, some five years later.
Sure, a teenage grandson loves Brussels sprouts: he's otherwise a kinda picky eater so whenever he visits in winter, Brussels sprouts top the menu.
But four pounds? Really? For a family party?
But ours is a mostly health-conscious crowd, more likely to barrel into big salads than to snag sweet stuff.
So maybe it shouldn't have come as such a surprise that those dang Brussels sprouts, all four pounds, dis-appeared. Gone. Finis.
So I did it again. And again. And again.
Now? Add Easy Roasted Brussels Sprouts Bites to my personal list of signature recipes, ones I'm especially known for, ones people know to not only hope for but to expect.
Cool! Way to go, Brussels sprouts!
And here's to all the party people who aim higher than those seemingly ubiquitous but completely boring grocery-store plates of days-old vegetables.
What's In Easy Roasted Brussels Sprouts Bites? Just Four Ingredients!
In all my recipes and most well-written recipes, every ingredient serves a purpose. Each one matters. Each one contributes to the overall dish. Usually I'm a big fan of substitutes, in this case, I recommend sticking with the recipe, it just works.
- Fresh Brussels Sprouts Some times you see Brussels sprouts still on the stalk, they're extra fresh but the sprouts themselves tend to vary widely in size, large to small. Instead, pick through the mounds of individual fresh sprouts to select ones of similar size, preferably about an inch in diameter.
- Butter, Salt & Pepper These simple additions let the flavors of the sprouts really come through.
- Heavy Cream A big splash of cream takes the sprouts to unmatched deliciousness.
How to Make Easy Roasted Brussels Sprouts Bites
The detailed recipe is written in traditional recipe form below but here are the highlights in three easy steps. You can definitely do this!
- PREP the Brussels sprouts. It's not hard but takes some time and can feel fiddly if you're pressed for time. Luckily, the prep work may be completed well ahead of time or pressed into the hands of a willing volunteer.
- ROAST the Brussels sprouts with butter, salt and pepper in a hot oven, stirring every 5 minutes after 15 minutes.
- DRIZZLE with heavy cream and roast for another 5 or 10 minutes until the cream thickens and begins to turn brown as it caramelizes. So good!
You Might Wonder Be Wondering ...
Have another question? Ask away, I'll do my best to answer!
- Can I use half & half or another light cream? Yes but ... Half & half is an off-and-on staple in our kitchen: we love the fifty-fifty blend of whole milk and heavy cream for morning coffee. But for Brussels Sprouts Bites, I prefer the thickening power of heavy cream.
- Can I use frozen Brussels Sprouts? Maybe. But I don't think so. I lean on frozen vegetables, I'm even willing to trade off some taste/texture for convenience. But for this Brussels sprouts appetizer, I think that frozen Brussels sprouts would just end up too wet deep in their cores. But hey, I'm happy for somebody to prove me wrong!
- What about those bags of cleaned Brussels sprouts? They're pretty good! That said, do use them within the time stated and do rinse well straight from the bag, removing that bag-y odor. In addition, they still do need some trimming so do still allow time for that.
For Best Results
For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most iluminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!
Size Matters Aim for Brussels sprouts about the same size, preferably about an inch in diamater. Smaller sprouts are just so fiddly to prep, bigger sprouts are just so awkward to eat.
What Makes This Recipe Special
- ... way more fun than boring carrot sticks and mini tomatoes
- ... easy to stab with a toothpick, no fork required
- ... all the prep work may be done well ahead of serving time
- ... after that, it's nearly entirely hands-off
- ... good served hot or warm, at room temperature or even cold
- ... kinda good looking! and definitely unexpected!
Bookmark! PIN! Share!
How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If vegetable appetizers hit the mark, go ahead, save and share! I'd be honored ...
EASY ROASTED BRUSSELS SPROUTS BITES
Time-to-table: 1 hour
Makes enough to fill a 8- or 9-inch quiche pan
Scale ingredients up or down to fit your pan.
- 1 pound (454g) fresh Brussels sprouts, preferably smaller sprouts or roughly equal size
- 1 tablespoon melted butter
- Salt & pepper
- 1/2 cup heavy cream
- Toothpicks, for serving
PREP If roasting right away, set the oven to 425F/220C. Find a shallow oven-safe baking dish/serving dish like a quiche pan.
TRIM THE BRUSSELS SPROUTS As you trim the Brussels sprouts, arrange them in a single layer in the pan, using it to "measure" how many Brussels sprouts are to be roasted. To trim the sprouts, slice a thin piece off the gnarly stem end, this probably releases a few loose leaves, set them aside. Peel back any top leaves that are similarly gnarly and set aside.
If any of the leaves that come away are fresh instead of gnarly, set them aside separately, especially if there's a bunch. Chef's Treat to come!
Need more info on prepping? Check out Four Ways to Cut Brussels Sprouts, except, ignore the recommendation to halve Brussels sprouts for roasting. For this recipe, we want to keep them whole!
TOSS the whole, trimmed Brussels sprouts in the melted butter, salt and pepper, really getting in there to coat the sprouts on all sides. Arrange the sprouts back in the quiche pan. (Stop here if you like, just refrigerate until ready to proceed. Then heat the oven before continuing.)
ROAST for about a total of 35 minutes, stirring after 15 minutes, 25 minutes and 35 minutes. Do a quick taste test, the test sprout should be soft clear through but not mushy. If the sprouts are larger, more time may be needed.
DRIZZLE Pour a small stream of cream across the Brussels sprouts and toss again. Roast for another 5 or 10 minutes until the cream thickens and even begins to brown.
SERVE Let the sprouts cool a bit, just enough so nobody gets surprised or burned. Put out the quiche pan with toothpicks nearby, it helps to stick a few sprouts with individual toothpicks, just to give people the idea. Encourage people to swirl their sprouts in the cream that's in the pan. The sprouts taste good warm, barely warm, even at room temperature. I tend to just leave them out ... they just disappear, one by one, people coming back for "just one more".
TIMING TIP I usually time this dish to come out of the oven about 5 minutes before people are going to arrive. That lets the Brussels sprouts cool down while we say hello, put coats away, grab a beverage, etc.
MAKE-AHEAD TIPS The prep work is easily done ahead of time but I haven't had much luck with roasting the sprouts ahead of time for re-heating to finish and serve.
LEFTOVERS are wonderful! Even cold!
CHEF's TREAT I promised! If there's even a small pile of fresh leaves, toss them with a little butter, salt and pepper and roast in a small dish alongside the whole Brussels sprouts. In about 15 minutes, they'll be luscious. No need to share :-)
Because I'm a notorious stickler for proportions, after using the quiche pan to measure how many Brussels sprouts fill the pan, I move the sprouts to a different bowl to weigh them, then to toss really well with the right amount of butter, salt and pepper. That said, I think it's just fine to be way more casual, just aiming for about a pound of sprouts, a tablespoon of butter, a half cup of cream.
FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more.
If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2023/01/easy-brussels-sprouts-bites.html .
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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.
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2023
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna