roasted brussels sprouts
As promised, here is the super easy recipe I use for a roasted Brussels sprouts side dish. I always thought I hated Brussels sprouts, until I roasted them. I was on a roasting kick last winter (ok, every winter), and decided it was time to give this vegetable another chance. I’m glad I did – these sprouts roast up in 20 minutes and come out of the oven hot, crunchy, salty, and a little sweet. Since we liked these so much, we have branched out to prepare Brussels sprouts in other ways that we also enjoy, but I have a special fondness for this recipe that gave us a proper reintroduction to sprouts.
Roasted Brussels Sprouts
Yields 2 servings
3/4 pounds Brussels sprouts, halved or quartered depending on size
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F.
- Cut the ends off the sprouts and pull off any yellow outer leaves.
- Place sprouts in a medium sized bowl and mix them with the remaining ingredients.
- Pour the contents of the bowl onto a rimmed sheet pan and spread out the sprouts in a single layer.
- Roast for about 20 minutes, stirring the sprouts from time to time, to help them brown more evenly.
- Remove sprouts to a bowl and sprinkle with more kosher salt, to taste.
- Serve immediately.