Brussels sprouts usually don’t make it on the list of people’s favorite vegetables but I find them to be delicious. It’s only within the past few years that I have tried brussels sprouts. Not for any reason other than brussels sprouts just weren’t in the rotation of foods that my Mom and Grandma J prepared and I don’t recall ever even seeing them as a child. A few years ago, I watched Racheal Ray make brussels sprouts on an episode of 30-Minute Meals and I decided that I wanted to try them. It was only then that I learned that my husband is a huge fan. Ever since, brussels sprouts have been a part of our side dish rotation.
Roasting brussels sprouts is a easy and delicious way to prepare brussels sprouts. Roasting brings out a new level of flavor to vegetables that I just can’t resist.
Enjoy!
Roasted Brussels Sprouts
1 pound brussels sprouts
1 ½ - 2 tbsp. olive oil
½ tsp kosher salt
Preheat oven to 400 degrees. Cut the brussels sprouts in half. In a bowl (or zip top bag), toss the brussels sprouts with the olive oil and salt. Cover a sheet pan with a piece of foil (for easy clean up) and pour the brussel sprouts onto the pan. Roast in the oven for 20-25 minutes, depending on desired level of roasting. I prefer for the brussels sprouts to be brown on the outside and still tender on the outside. During roasting, shake the pan one to two times to ensure the brussels sprouts brown evenly.
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