roasted brussels sprouts

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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

Ingredients

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

Method

  1. Preheat oven to 400 degrees F.
  2. Cut the ends off the sprouts and pull off any yellow outer leaves.  
  3. Place sprouts in a medium sized bowl and mix them with the remaining ingredients.
  4. Pour the contents of the bowl onto a rimmed sheet pan and spread out the sprouts in a single layer.
  5. Roast for about 20 minutes, stirring the sprouts from time to time, to help them brown more evenly.
  6. Remove sprouts to a bowl and sprinkle with more kosher salt, to taste.
  7. Serve immediately.
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