Knowledge Base > Char Nolan - Ask Me Anything (Office Hours)
Char Nolan - Ask Me Anything (Office Hours)
This event was on
Tuesday, February 10, 2026 at 11:00 am Pacific, 2:00 pm Eastern
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to cou… Read More.
Question:
What are a couple ways you like to use or prepare brussel sprouts?
— Melissa Bryant
Answer:
So here's the thing. The Rouxbe recipe for Brussels sprouts to me is the, um, sorry, is the, uh, flagship of recipes for Brussels sprouts. So you take the, the, the nub off, you cut them in half, and you place them on your rectangular roasting pan by size, where the bigger pieces are on the edges and the smaller pieces are in the middle of the pan and you roast them. I roast them at 425 degrees. And I'm someone who appreciates a really well done, uh, Brussels sprout when they come out of the oven. I like to use two things, or one thing I should say, I happen to love this, uh, fig balsamic vinegar. Now, this is a pure fig balsamic vinegar. There are no additives in it. If you sometimes see a glaze, the glazes sometimes have added ingredients that I don't think are necessary. So I like a balsamic drizzle. Terrific. I like the creaminess of the vinegar, I'm sorry, the creaminess of the Brussels sprout. And I also like the sweetness that comes from the caramelization. I would not list steamed or boiled or whatever, uh, Brussels sprouts as a favorite. If I do eat them plain without anything on them, I will put nutritional yeast on them. Uh, but I think that the recipe that Rouxbe provides is, in my opinion, the best recipe. And it was the recipe that really taught me everything I needed to know about properly roasting vegetables. But I'm gonna say that this balsamic is really, really terrific. Uh, it's a company from Long Island, New York, uh, in Manhasset, if you know Long Island. I grew up on Long Island, so I know Long Island Geography. I love this product. And I have another flavor. Um, this goes back to the Brussels sprouts. So this is, uh, a crushed blueberry vinegar. So after I roast the Brussels sprouts, I might take them out of the, well, I will take them outta the oven and I will coat them in a big bowl, and then I will add some fresh blueberries as a garnish or whatever, so that there's a little, there's a sweet and a sour, and there is a textural difference. And sometimes that adds a little excitement to what it is that you, um, you want to eat.
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