Selden Standard - my absolute favorite restaurant - recently posted about a roasted brussels sprout dish of theirs that inspired me to create this recipe. brussels sprouts tossed in EVOO, seasoned and roasted until crisp on the outside and tender on the inside. they are topped off with crumbled goat cheese, crushed pistachios, chopped castelvetrano olives, dried cranberries, sliced scallions, flakey salt and a drizzle of balsamic glaze! all of these toppings add extra flavors [tangy, sweet, salty] and tons of texture. you can adjust the amounts of the toppings based on your preference... some like more brussels, some love toppings [me!] you can also adjust the roasting time based on the size of your brussels. like I said before, you want them to be browned and crisp on the outside and tender on the inside.
roasted brussels sprouts
yields: 4 servings prep time: 10 minutes cook time: 35-40 minutes
1 (1 lb/16 oz) bag of brussels sprouts
2 tsp. olive oil
kosher salt, garlic powder & freshly cracked black pepper
2-3 oz. goat cheese, crumbled
2-3 Tbsp. dried cranberries
¼ cup castelvetrano olives, chopped
2-3 scallions, sliced on the bias
2-3 Tbsp. pistachios, shelled & salted, roughly chopped
balsamic glaze, for drizzling
Preheat oven to 400°. Prepare a foil-lined large baking sheet.
Trim bottom of brussels sprouts, and slice each in half top to bottom.
Toss the brussels in 1 T olive oil and season generously with salt, garlic powder and pepper.
Evenly place the brussels onto the baking sheet and roast in the oven for 35-40 minutes.
they should be crisp on the outside and tender on the inside.
shake the pan from time to time to ensure that they roast evenly.
Place the roasted brussels on a large serving plate. Top with the goat cheese, cranberries, olives, scallions and pistachios.
Top it off with a drizzle of balsamic glaze and some flakey salt, to taste. Serve immediately!