Roasted Brussels Sprouts

A lot of places are doing dang good brussels lately, but none can touch Salty Sow. They serve them fried, topped with pecorino and golden raisins. Yes, please.

We started trying to emulate it, but it’s such a versatile dish, you can make it however you want. Consider this a loose guide.


  • 1 bunch of brussels, sliced thin

  • 2 tbsp olive oil

  • (optional) grated hard cheese

  • (optional) gold raisins or sweetened cranberries

  • (optional) assorted veggies, sliced thin

  • salt, pepper, etc to taste


  • Wash and thinly slice the brussels sprouts (or buy them pre-sliced at HEB or Central Market)

  • Toss the brussels (+ optional veggies), olive oil, and salt + pepper on a baking sheet

  • Roast under the broiler for 10-15 mins, keeping a close eye

  • Remove from the oven when the edges just start to blacken

  • Toss with optional ingredients (depending on how healthy you’re feeling)