Tuesday, June 11, 2013

RECIPE} Roasted Brussel Sprouts

How many of you hear the word brussel sprout and your face cringes? I get it! I'm not sure why I thought I didn't like brussel sprouts. I actually don't think I ever ate brussel sprouts, until I was 27 years old and preparing them myself. Ironically, it was my husband who swore he loved them and asked me to try and make them... reluctantly I did. Afterall, how could I stick my nose up to a vegetable that he said he actually liked!?

So, honestly, if you have never tried them... bite the bullet. They might surprise you! 

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

Mix them in a bowl with the olive oil, salt and pepper. 

Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

Make sure to shake the pan, or use a wooden spoon or spatula often, to turn the brussel sprouts, while cooking. This will ensure  the sprouts brown and cook evenly without burning.  

Serve immediately.

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