More Great Recipes: Side Dish | Vegetable

Roasted Brussels Sprouts


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

1 ½ lbs Brussels Sprouts
3 tbsp olive oil
¾ tsp kosher salt
½ tsp black pepper


Directions:


Preheat the oven to 400 degrees Fahrenheit. Cut off the root ends of the Brussels sprouts and pull off any yellowed outer leaves. Toss them in a bowl with the olive oil, salt, and pepper. Spread them out on a sheet pan and roast for 30 to 35 minutes until crisp on the outside and tender inside, turning once during cooking. Sprinkle with more kosher salt and serve immediately.


Variation: This also works well with broccoli florets. I usually do a similar amount of broccoli with 3 tbsp olive oil, 1 tsp chili powder, 2 cloves of garlic that have been crushed, and 1 tsp of kosher salt.


Background:


This is a great way to enjoy Brussels sprouts. I never liked the frozen and then steamed into grey mush version, but this method of cooking has converted me into a Brussels sprout lover.


Pairs Well With


Notes

This is a great way to enjoy Brussels sprouts. I never liked the frozen and then steamed into grey mush version, but this method of cooking has converted me into a Brussels sprout lover.

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