June 25, 2014

The Best Roasted Brussels Sprouts

They say simplest roasting is sometimes the best way to roast. I tend to agree. And what could be simpler than a little olive oil, kosher salt, and freshly ground black pepper?

The roasting brings out the holy-cow-I-didn't-know-Brussels-sprouts-could-be-this-delicious aspect we've all been looking for from this tiny little cabbage. Enjoy!

The Best Roasted Brussels Sprouts

Yield: 4 servings
  • 1 lb Brussels sprouts
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
Cooking Directions
  1. Heat oven to 400 F.
  2. Cut off bottoms of Brussels sprouts and cut sprouts in half.
  3. In a large bowl, toss sprouts with 1 tablespoon of olive oil and the salt and pepper.
  4. Place on a large baking sheet and put on the middle rack of the oven.
  5. Cook for 15-20 minutes, flipping once and removing extra crispy pieces.
  6. They are done when soft on the inside.

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