After making these roasted brussels sprouts I immediately wondered, “Why the heck haven’t I been eating them more often?” These sprouts came out crispy on the outside and soft in the inside. I’ll never turn my nose up at brussels sprouts again.
Roasted Brussels Sprouts
– fresh brussels sprouts
– olive oil
– kosher salt
– Preheat oven to 400 degrees.
– Cut off brown and excess stems from sprouts. Some outer leaves may fall off. Pull off any remaining yellow leaves.
– Place sprouts in bowl. Drizzle a little olive oil over sprouts. Sprinkle with kosher salt and pepper, to taste. Stir sprouts around a bit to make sure they are evenly covered.
– Put sprouts on baking sheet and place in oven. Every 5 minutes or so shake the pan to ensure that the sprouts evenly brown. After about 35-40 minutes they will be completely browned. Don’t overcook or you’ll end up with that distinctive sulfuric taste that have given brussels sprouts a bad reputation.