The easy, delicious way to make Brussels sprouts.
Brussels are having a resurgence from the boiled, bland vegetable of your childhood. Oven roasted with a little salt and pepper, they are so, so good. The outer leaves crisp up while the inside softens and the olive oil helps the salt and pepper stick. Make these as a side for your next chicken or steak.
- 12 oz. – 1 lb. Brussels Sprouts
- 2 tbsp EVOO
- 1 tsp Kosher Salt
- 1/4 tsp Pepper
Here’s what I did:
Preheat the oven to 400 degrees. Wash and dry the Brussels sprouts. Cut off the woody ends and slice each sprout in half. Place in a glass baking dish or on a foil lined baking sheet. The foil will help with clean up later!
Toss the Brussels sprouts in olive oil, salt and pepper. Roast for 30-35 minutes, tossing once or twice in the middle of cooking. The outer leaves will get crunchy and browned with the insides become soft and tender.
Taste the Brussels sprouts as soon as they come out of the oven and adjust the seasonings if necessary. Serve hot.