It seems like everyone is jumping on the Brussels Sprouts bandwagon lately, and I couldn’t be more pleased. As I was hiking on Sunday, I was trying to think what I could possibly say here to get those who still haven’t tried roasting brussels sprouts to try them. If you haven’t, you don’t know what you are missing!
For as long as I can remember, I was the only one in my family who would eat brussels sprouts. Every time I would boil them, I’d have to hear all kinds of “colorful” commentary from my family. It was funny, but it got to the point where I would just make these when I was home alone. I really liked them. THEN I DISCOVERED ROASTING THEM. Oh my gosh…I can say now that I really LOVE them. And guess what??? So does my entire family. I couldn’t be more thrilled! They are delicious, easy to make and oh, so healthy! I still get the comments about the aroma, but….I’ll take them. As long as we can make these and enjoy them together, it is a good deal in my book!
Roasted Brussels Sprouts
1 lb. Brussels sprouts, ends trimmed and halved
1 tsp sea salt
1/2 tsp freshly ground pepper
2 Tbs Olive Oil
Preheat oven to 400 degrees.
Either in a bowl or on the sheet pan, add the olive oil, salt and pepper to the Brussels sprouts. Mix so that everything is covered in everything. (I use my hands). Be sure the sprouts are in an even layer on the pan.
Bake for 15 minutes then remove from oven and stir them around so that they do not burn and that both sides are cooked. Return to the oven and bake for another 15 minutes.
Remove from oven and add a bit more salt. (they are good salty) OR add brown butter.
( Brown Butter recipe coming soon on this blog)
What do I love about this recipe? I love the way roasting the sprouts turned my family of Brussels sprouts haters to Brussels sprouts lovers!
What do I not love about this recipe? I guess if I had to choose one thing not to love about this, it is the way it makes the house smell. I don’t mind the smell, but it always seems to evoke comments from the gentlemen in my home. 🙂