Roasted Brussels Sprouts with Dill: A Revelation
For years, I harbored a healthy skepticism towards Brussels sprouts. Those bitter, often mushy, emerald orbs conjured memories of dreary school lunches. Then, a few years back, I stumbled upon a recipe online that promised to change my tune. The sheer audacity of the ingredient list – a generous amount of fresh dill, almost startling in its abundance – caught my eye. Skeptical but intrigued, I whipped them up, and in that moment, my entire perspective on this maligned vegetable shifted. The result was a revelation: tender, slightly crisp sprouts kissed with a bright, herbaceous tang that defied all my previous sprout-induced trepidation.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: Serves 4 as a side dish
- Dietary Type: Vegan, Gluten-Free, Dairy-Free
Ingredients
- 1 ½ lbs Brussels sprouts
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 2 tablespoons dried dill weed
- 1 ½ teaspoons lemon pepper
- ½ – 1 teaspoon salt, to taste
Equipment Needed
- Large bowl
- Baking sheet or roasting pan
- Aluminum foil (optional, for easier cleanup)
- Zip-top bag (optional, for marinating)
Instructions
- Begin by preparing your Brussels sprouts. Trim off any tough or discolored outer leaves, and then slice each sprout in half lengthwise. For larger sprouts, you might consider quartering them to ensure even cooking.
- Next, we’ll give the sprouts a head start by steaming them. This crucial step not only helps them cook more evenly but also ensures they achieve a tender interior without becoming overly browned or dry during roasting. Place the halved sprouts in a steamer basket over a pot of boiling water. Steam for 8 to 10 minutes, depending on the size of your sprouts. You want them to be tender-crisp, not mushy.
- Once steamed, drain the sprouts thoroughly. If you plan to roast them immediately, you can proceed to the next step. However, if you’re preparing them ahead of time, this is the ideal point to let them cool completely. Cooled, steamed sprouts can be stored in an airtight container in the refrigerator for up to 24 hours before roasting.
- When you’re ready to roast, preheat your oven to 450°F (230°C). To make cleanup a breeze, you can line a large baking pan or rimmed baking sheet with aluminum foil and then lightly spray it with non-stick cooking spray. This is an optional step, but one I highly recommend for busy cooks.
- In a medium bowl, whisk together the remaining ingredients: the olive oil, red wine vinegar, dried dill weed, lemon pepper, and salt. Taste this dressing and adjust the salt and lemon pepper if needed. The vinegar provides a delightful tang, while the dill and lemon pepper offer a bright, herbaceous counterpoint to the sprouts’ natural earthiness.
- Now, combine the steamed and drained Brussels sprouts with the prepared dressing. The easiest way to ensure every sprout is evenly coated is to place them in a large zip-top bag. Add the dressing to the bag, seal it tightly, and gently toss and massage the bag until all the sprouts are well-coated. This marinating step allows the flavors to penetrate the sprouts beautifully.
- At this juncture, you have two options. You can either store the marinated sprouts in the zip-top bag in the refrigerator for later roasting (they can be roasted within a few hours), or you can pour the coated sprouts directly from the bag into the prepared baking pan, spreading them out in a single layer. Avoid overcrowding the pan, as this will steam rather than roast them, resulting in a less desirable texture.
- Place the baking pan in the preheated oven and roast for approximately 30 minutes, or until the sprouts are tender and have reached your desired level of crispness and caramelization. The exact roasting time will vary depending on your oven and the size of your sprouts. Keep an eye on them during the last 10 minutes of cooking, giving them a shake or stir halfway through if necessary for even browning. The parboiling step significantly reduces the roasting time needed and ensures the sprouts absorb the dressing beautifully.
Expert Tips & Tricks
The generous amount of dill in this recipe is no accident; it’s what transforms these Brussels sprouts from merely good to truly exceptional. Don’t be shy with it! If you find your sprouts are very large, consider cutting them into quarters to ensure they cook through evenly and achieve that perfect balance of tender interior and crispy exterior. For an even more intense flavor, you can let the dressed sprouts sit in the refrigerator for an hour or two before roasting, allowing the marinade to work its magic even further.
Serving & Storage Suggestions
These Roasted Brussels Sprouts with Dill are incredibly versatile and shine as a vibrant side dish. They are delightful served hot, straight from the oven, offering a comforting warmth and satisfying crunch. However, they are equally delicious served at room temperature, making them a fantastic addition to potlucks, picnics, or as part of a make-ahead meal. If you happen to have any leftovers (which is rare in my household!), they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in a skillet over medium-low heat or spread them on a baking sheet and reheat in a 350°F (175°C) oven for about 5-10 minutes, until warmed through.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 224.2 | – |
| Calories from Fat | 170 g | 76% |
| Total Fat | 18.9 g | 29% |
| Saturated Fat | 2.7 g | 13% |
| Cholesterol | 0 mg | 0% |
| Sodium | 330 mg | 13% |
| Total Carbohydrate | 12.9 g | 4% |
| Dietary Fiber | 4.6 g | 18% |
| Sugars | 3 g | 11% |
| Protein | 4.7 g | 9% |
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Variations & Substitutions
While the classic combination of dill and lemon pepper is hard to beat, feel free to experiment! For a touch of heat, add a pinch of red pepper flakes to the dressing. If you’re not a fan of red wine vinegar, a good quality balsamic or apple cider vinegar can also be used. For an extra layer of flavor, consider adding a few cloves of minced garlic to the dressing, or a sprinkle of toasted slivered almonds or crumbled feta (if not keeping it vegan) just before serving.
FAQs
Q: Why do you steam the Brussels sprouts before roasting?
A: Steaming ensures the sprouts cook through evenly and become tender on the inside, preventing them from burning on the outside before the interior is cooked. It also helps them absorb the dressing better.
Q: Can I use fresh dill instead of dried?
A: Absolutely! If using fresh dill, you’ll want to use a significantly larger amount, as its flavor is more delicate. Start with about ¼ cup of finely chopped fresh dill and adjust to your preference.
Q: My Brussels sprouts are uneven in size. How can I ensure they cook uniformly?
A: Trim off any very small sprouts, and cut larger ones into quarters or even eighths. This ensures all pieces are roughly the same size for even cooking.
Q: What’s the best way to store leftovers?
A: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this recipe ahead of time?
A: Yes, you can steam and dress the sprouts up to 24 hours in advance and store them in the refrigerator before roasting.
Final Thoughts
This dish is a testament to how simple ingredients and a thoughtful preparation can elevate even the most polarizing vegetables. The vibrant green of the Brussels sprouts, the bright, almost electric green flecks of dill, and the subtle char from roasting create a visual and gustatory delight. It’s a side dish that consistently surprises and converts even the most ardent Brussels sprout skeptics. Serve them alongside roasted chicken, grilled fish, or as part of a vegetarian feast, and watch them disappear. I encourage you to embrace the dill, trust the process, and rediscover your love for Brussels sprouts. I’d be delighted to hear about your experience with this recipe!