I was quite an unusual kid. While most people were hiding their brussels sprouts in unique places like their napkins or dresser drawers…I was asking for seconds…even thirds. My Father-in-law found out what a freak I am the first time we all went to Golden Corral together. He could not get over the fact that I was standing in line for brussels sprouts. I just can’t help myself. They’re so delicious. That butter, nutty flavor they bring out. I can’t get enough of it! While I still love them boiled with some butter on top just as well as anything, it’s nice to mix it up every now and then. I love roasting them because it gives them this awesome crunchy texture. I’ll share a little fancier roasting recipe down the line, but for now, enjoy this fabulous, simple recipe! (P.S. I just love roasting things…check out these other roasted recipes of mine: Roasted Carrots & Herbs , Roasted Green Beans & Spinach in an Almond Butter Vinaigrette , & Rock Salt Roast Chicken )
Roasted Brussels Sprouts
Reach For:
1 bag of fresh brussels sprouts, cut in halves
olive oil to drizzle
kosher salt, to taste
Directions:
Preheat oven to 400 degrees. Place brussels sprouts in a loaf pan. Drizzle with olive oil and sprinkle with salt to taste. Toss to coat. Roast for 15 minutes, remove from oven and stir. Place back in oven and cook for 10-15 more minutes until sprouts begin to look brown and crispy. Poke with a fork to see if tender. Once they feel tender, they are done!
Yields: 4 servings
Recipe Source: Myself!
This Week We’re Partying With: Not Just a Housewife , Chef In Training , Mandy’s Recipe Box , Marvelous Mondays , Wake Up Wednesdays , What’s Cookin Wednesdays , A Glimpse Inside , The Weekend Potluck , Show Stopper Saturdays