“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”>>>P. J. O’Rourke
As you might know from prior Brussels Sprout post’s…I love them. Here is a very basic recipe for a side dish that turns out so delicious. The sprouts come out perfectly soft on the inside and slightly crispy on the outside.
After they’re done roasting, I usually sprinkle a bit more salt and some parmesan cheese on top.
Ingredients
1 lb brussels sprouts
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
Directions
Pre-heat oven to 425 degrees f. Cut off the base of the brussels sprouts and remove any loose or off colored leaves. Slice in half and place in a bowl. Add the olive oil, salt and pepper and toss thouroghly but gently to coat. Place on a foil lined baking sheet in an even layer and roast for 20-30 minutes. (Shake the pan about every 10 minutes to toss the sprouts). They should appear brown and crisp on the outside, while soft on the inside. Remove and serve immediately.
I love roasted brussels sprouts! So good for you too.
I used to not like them, but now I can’t get enough of them! Thanks for stopping by…
This is the best way to cook brussel sprouts. Also great for asparagus. You can also use a cast iron skillet and give it a shake every few minutes to roll over the veg. sooo good. Jim