ROASTED BRUSSEL SPROUTS
DELICIOUS BRUSSELS SPROUTS that you’ll love.
For years and years I’ve always made my brussel sprouts this way. They are perfectly blackened where they need to be blackened. Crisp if you eat them right out of the oven (if you cook them in advance they will get a little soft but are still super yummy). These are what I picture when I think of the perfect brussel sprout side dish. And really, the recipe only uses basic ingredients—olive oil, salt, and pepper—honestly, it’s almost too easy to make. It’s awesome.
ROASTED BRUSSELS SPROUTS
Yield: 4 Servings
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
KITCHEN ITEMS
Instructions
TO MAKE YOUR ROASTED BRUSSELS SPROUTS
- Preheat your oven to 400º.
- One at a time, remove and discard the easily removable outer leaves of your Brussels sprout. If there is a little stem at its base, use your paring knife to cut it off. Cut your Brussels sprout in half vertically.
- Repeat this process for all of your Brussels sprouts.
- Put your Brussels sprouts in your strainer.
- Wash them thoroughly.
- Dry them with a paper towel.
- Put your Brussels sprouts in your mixing bowl.
- Coat them in your olive oil, salt, and pepper.
- Transfer them onto your baking sheet. Move them around to make sure that none are overlapping. It’s nice to have some facing up and others facing down so you get blackening throughout.
- Bake for 30 minutes. At the 15 minute halfway point, use your rubber spatula to move your Brussels sprouts around so that they don’t stick to the pan.
- Transfer your Brussels sprouts to either a serving plate to dish it out onto individual plates and then sprinkle a little extra sea salt over them.
- Eat hot. Enjoy!
