I believe that there are two types of people in this world: people who love Brussels sprouts and then people who haven’t tried roasted brussels sprouts yet. Sure, there may be some who say they don’t like the utterly delicious vegetable, but they have probably only ever had them after they’ve been turned to mush. Maybe they were forced to eat them as a child – steamed and tasteless – and never fully appreciated the limitless variations of this amazing ingredient. I am certain that these people have not yet experienced the delectable, crispy, roasted brussels sprouts.
Whatever their excuse is, I’d be willing to bet that if they tried this simple recipe, their minds would be forever changed. This may be the easiest recipe I have ever made, and remains one of my absolute favorites. It’s a perfect side dish for anything from pasta, to fish to meat. The tender outer leaves turn into salty crisps, almost like potato chips, that they’re great even for a healthy snack. If you’re not already on the brussels sprouts bandwagon, jump on today with this perfectly simple recipe.
Roasted Brussels Sprouts
Adapted from Ina GartenServes 4
- 1 pound fresh Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- freshly ground pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Wash the Brussels sprouts and remove any yellow outer leaves. Cut browned ends off the Brussels sprouts and slice in half. Mix them in a bowl with the olive oil, salt and pepper and pour them onto a sheet pan. Roast for 35-40 minutes, until the outside is crisp and inside is tender. Shake the pan a few times while cooking so they brown evenly. Sprinkle with more salt and serve immediately.