Photo: Roasted Brussels Sprouts Recipe
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
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By slavache
Boston, MA
on January 12, 2012
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I have a whole new out look on brussels since making them this way. When I was a child I only had them steamed and maybe a little garlic salt and pepper added to them (wanted nothing to do w them... Now I cook them at least twice a week. Even my boyfriend (who is VERY picky! loves them, thats all he wants for a veggie side now.
By karenthompson
on January 06, 2012
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These are awesome! I hated brussel sprouts as a kid, but these will definitely show up on our home menu from time to time! Baked is definitely the way to go for brussel sprouts!!!
By camille1958
on November 17, 2011
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I have been entertained by brussels sprouts ever since Beaver Cleaver refused to eat them and hid them at June and Ward's dining table. My family never had them, but when I grew up I tried them and loved them. But, there is no brussels sprout recipe I have ever tried that is as good as this. I love them when they are hot, right from the oven, but put them in the fridge for a few hours or a day, then eat them like candy for a snack they are so sweet and delicious. You can just pop one in your mouth instead of a chip or snack cracker, and they are much more nutritious and tasty.
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