Can I slow-roast brussels sprouts?

[Emily_R]

Hi all -

I'm having a few people for dinner tonight, and am making a roasted pork shoulder that (after browning) cooks at 325 in the oven. I'm wondering -- can I slow roast some brussels sprouts in the oven with it? I'm used to high-heat roasting them, so I don't have a good sense for how they'd turn out in a lower oven... And any idea how long I might want to have them in there for?

Thanks in advance!

Emily

[Alcuin]

They probably won't brown well before they're cooked through. Have you thought about pan roasting them? You can cut them in half, cook them cut side down in a covered pan, then transfer them to the oven to finish if you have to. I usually just leave them cooking on the stove covered at medium heat and they are nicely browned and cooked after about 15-20 minutes, but this is assuming you don't need the burner for something else.

[Toliver]

I haven't slow roasted brussel sprouts but have done so with cauliflower (see the Roasted Cauliflower discussion). While the slow roasted cauliflower may not have the browned bits you get when roasting it at a higher temperature, it does turn a loverly pale amber-yellowish color and still tastes quite good.

So I don't see any reason why you can't slow roast your brussel sprouts.

[annabelle]

I'm with Alcuin on the pan-roasting, unless you won't have enough room on your stove top.

[Shalmanese]

You can also crank up the oven while the pork shoulder is resting and roast them then. Pork shoulder should rest for at least 20 minutes so that's plenty of time.

[SylviaLovegren]

They'll cook fine at 325, should take about 30-40 minutes, shake occasionally. If they're not browned enough for you, crank the heat up for a few minutes at the end. (I've never had this problem, they've browned fine for me at 325-350.)

[Emily_R]

Well I wound up doing them on the stovetop, because I didn't see the cooking time guesses until too late. Next time I'll give it a go in a slow oven and will report back!

[scott123]

Brussels sprouts, unlike other crucifers like cauliflower and broccoli, will go mushy if you roast them slow and long. The purpose of roasting is to expose them to high enough temps to give good dark coloration on the exterior without turning their insides to mush.

Edited January 21, 2012 by scott123 (log)

[SylviaLovegren]

Brussels sprouts, unlike other crucifers like cauliflower and broccoli, will go mushy if you roast them slow and long. The purpose of roasting is to expose them to high enough temps to give good dark coloration on the exterior without turning their insides to mush.

See, I like them all soft inside. Crispy and brown on the outside, soft and succulent on the inside. The Ontario farmer's markets have been offering really fresh sprouts for low prices recently and we've been feasting on slow roasted ones. Yum.