Roasted Brussels Sprouts

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People who normally don’t like Brussels sprouts – will like these!

Serves: 4

Ingredients: 1 pound Brussels sprouts, trimmed – ones larger than 1 inch in diameter you may need to cut in half 2 tablespoons extra-virgin olive oil Coarse ground pepper Salt (great without salt too)

Directions: Preheat oven to 400°F. Rinse in a colander, place on towel, and pat dry.  Let them set for another 5 minutes to dry. Place Brussels Sprouts in a bowl and toss with oil, salt, and pepper. Salt lightly (don’t get carried away, the roasting seems to intensify and concentrate the salt). Place on a rimmed baking sheet and roast, stirring once or twice, until lightly browned on the outside and tender inside about 25-30 minutes.

Variations: During the last 5 minutes of roasting, add and toss in 1/2 cup cooked and diced bacon. If you use bacon, don’t add salt. Add and toss in 1 tablespoon minced shallots and/or garlic half way through the roasting.

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