Roasted Brussels Sprouts with Herbes de Provence can be a delicious side dish, but A.D. (my husband) and I frequently devour entire sheet pans of them – and I do mean RIGHT OFF of the pan – no plates – as our whole meal or snack. They are that good. Roasting caramelizes the sprouts and enhances their nutty, sweet flavor, and the Herbes de Provence gives them even more depth. We like them extra-caramelized (aka slightly burnt), so that the texture is crispy on the outside, tender on the inside.
One pound of Brussels sprouts usually has 16 or so pieces (and, of course, 32 pieces once they are halved), so I have this recipe set at four portions. BUT, as I mentioned in this Chocolate Hummus recipe post, my husband and I eat like monsters. So for us, one pound of Brussels sprouts is only two portions.
Choose Brussels sprouts that are green and firm – leave the yellow, springy ones behind. Sprouts that are small to medium will be tastier, and it’s best if they are close in size so they cook at the same rate. Be sure to use good olive oil and kosher salt. Sometimes after they are done, I finish the sprouts with fleur de sel, or for extra crunch, Maldon sea salt flakes.
Herbes de Provence is a mix of dried herbs and spices popular in French and Mediterranean cooking. There is no set recipe, but it often contains combinations of rosemary, savory, thyme, marjoram, oregano, chervil, tarragon, fennel seeds and more. The blends I use – commercial and homemade – almost always include fennel seeds. In North America, where I am, commercial Herbes de Provence usually has lavender. I do enjoy it that way, but lavender is not used in the traditional blends from France. If you don’t have Herbes de Provence, blend your own with what you have on hand (equal parts will do).
Variations:
- Drizzle the Brussels sprouts with honey and/or balsamic during the last few minutes of roasting
- Serve with a side of tasty tahini dressing or nut butter
- Include roasted Brussels sprouts on your vegetable tray when you make fondue
- Add roasted Brussels sprouts to sandwiches, salads or omelettes
If you enjoy Roasted Brussels Sprouts, you may also like Roasted Shishito Peppers with Honey and Smoked Sea Salt.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1 lb Brussels sprouts fresh
- 1/4 to 1/2 cup olive oil
- Herbes de Provence to taste
- Kosher salt to taste
Ingredients
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- Preheat oven to 400F (204C).
- Trim the hard end off of the Brussels sprouts and remove any outer leaves that are damaged or discolored. Slice them in half lengthwise and place them cut side up on a baking sheet lined with parchment or foil.
- Drizzle the Brussels sprout halves with olive oil, then sprinkle with Herbes de Provence and then salt to taste.
- Roast for 20-25 minutes until the Brussels sprouts have reached the desired tenderness and caramelization.
