The perfect Thanksgiving side dish exists! Four Sixes™ Crispy Brussels Sprouts feature a combination of a crispy, crunchy outer layer that’s paired with a sprinkle of parmesan and a dusting of your favorite Four Sixes™ Seasoning. Bring something new to the table this Thanksgiving (or any time of the year for that matter)! For this recipe, you can use either Four Sixes™ Bunkhouse Campfire OR Taylor Sheridan’s Original Cowboy Seasoning Blend. Both options will add a nice boost of flavor to this classic Thanksgiving dish.
Although Brussels sprouts are found on many Thanksgiving tables, they’re probably not the most “popular” holiday dish. But they should be! The secret is how you cook them, and in our opinion, this oven-baked crispy version is the best. Here are some tips for cooking with Brussels sprouts if you’re a newcomer!
What to Look For When Purchasing Brussels Sprouts
When buying Brussels sprouts, there are a few key things to look for to ensure you’re getting the freshest, most flavorful sprouts. Here are some tips to help you choose the best ones:
1. Firm, Compact Heads
- Size: Look for Brussels sprouts that are firm and compact. Smaller sprouts (about 1-1.5 inches in diameter) tend to be more tender and have a milder flavor compared to larger ones, which can be tougher and more bitter.
- Shape: The sprouts should be tightly packed, with no loose or floppy leaves. Avoid ones that look puffy or “open,” as this can indicate that they’ve been sitting around for too long.
2. Bright Green Color
- Choose Brussels sprouts that are bright green in color. If they have yellowing or brown spots, they may be overripe or starting to spoil.
- A slight shade of purple or red is natural for some varieties but shouldn’t dominate the color.
3. No Yellow or Wilted Leaves
- Fresh Brussels sprouts will have crisp, vibrant outer leaves. Avoid sprouts with yellowing or wilting leaves, as they can be a sign of age or improper storage.
- If the outer leaves are a little bit damaged, you can always peel them off, but too many damaged leaves usually mean the sprout isn’t as fresh.
4. Firm and Heavy for Their Size
- Pick up the Brussels sprouts and feel their weight. Fresh ones should feel dense and heavy for their size. If they feel light, dry, or hollow inside, they’re probably not as fresh.
5. Avoid Sprouts with Brown or Black Spots
- Avoid any Brussels sprouts with dark, soft spots, which may indicate mold, rot, or bruising.
- Similarly, avoid sprouts with any splits or cracks, as these can indicate they’ve been mishandled or are past their prime.
8. Loose or Pre-Packaged?
- Loose Brussels sprouts: You can hand-pick each one and select only the best ones, which may be preferable if you’re looking for the freshest sprouts.
- Pre-packaged Brussels sprouts: These are convenient but be sure to check the expiration date and look for any damage to the package, as it can sometimes cause the sprouts to spoil faster.
9. Smell
- Fresh Brussels sprouts should have a mild, earthy smell. If they have a strong, sulfurous odor, it could indicate that they are overripe or have begun to spoil.
Make Sure Your Brussels Sprouts are Clean Before Cooking
1. Trim the Ends:
- Start by cutting off the tough stem at the bottom of each Brussels sprout. Be careful not to cut off too much, just enough to remove the woody part.
2. Remove Outer Leaves:
- Peel off any yellowed or damaged outer leaves. These leaves can sometimes be tough or dry, so it’s best to discard them.
- You might also want to remove a few of the more damaged layers, depending on the size of the sprouts.
3. Rinse:
- After trimming and removing the outer leaves, give the Brussels sprouts a good rinse under cold water to remove any dirt or pesticides.
- If you want to give them a more thorough wash, you can soak them in a bowl of cold water for a few minutes and then rinse.
4. Dry:
- After rinsing, pat the Brussels sprouts dry with a clean kitchen towel or paper towel.
Four Sixes™ Crispy Brussels Sprouts
The perfect Thanksgiving side dish exists! Four Sixes™ Crispy Brussels Sprouts feature a combination of a crispy, crunchy outer layer that's paired with a sprinkle of parmesan and a dusting of your favorite Four Sixes™ Seasoning. Bring something new to the table this Thanksgiving (or any time of the year for that matter)!
Ingredients
- 1 lb Brussels sprouts, stems removed
- 3 tbsp Member's Mark™ Extra Virgin Olive Oil
- 3 tsp Four Sixes™ Bunkhouse Campfire OR Taylor Sheridan's Original Cowboy Seasoning Blend
- Olive oil spray
- ¼ cup Freshly grated parmesan cheese
Instructions
- Preheat the oven to 400℉. Cut the Brussels sprouts in half.
- In a large bowl, combine Member's Mark™ Extra Virgin Olive Oil, your choice of Four Sixes™ Seasoning, and the Brussels sprouts.
- Place parchment on a large sheet pan and spray generously with the olive oil spray. Coat the sheet pan with the parmesan cheese, leaving an inch all around the edge.
- Place the Brussels sprouts over the Parmesan cheese, cut side down, keeping them close together.
- Bake in the center of the oven for 25 to 30 minutes (depending on the size of the Brussels) until the bottoms are golden and crisp and the they are tender when pierced with a knife.
