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Roasted Brussels Sprouts are easy, healthy and addicting.
Brussels sprouts? you might be thinking. Clear your mind. Roasted brussels sprouts are the kind of brussels sprouts that brussels sprouts haters are going to love.
This is the recipe that, over the years, my friends have requested – and used – most. One friend I hadn’t seen in years but recently bumped into at the grocery store told me, “I still use your brussels sprouts recipe!” I was delighted and surprised, especially because I have no recollection of sharing my brussels sprouts recipe with her.
These sprouts turn crispy and salty under high heat, and when they sit cooling on the counter, people are going to eat them like they’re French fries. My brussels sprout-hating daughter says, “I like these because they’re crunchy, and if you just eat them fast enough they do taste like French fries. Okay, only if you close your eyes and look sideways, but I still like them.”
Give Roasted Brussels Sprouts a shot. They are super easy and just the veggie to sidekick grilled steak or chicken. Easy, healthy and addicting. You can’t go wrong.
1 ½ pounds brussels sprouts
2 tablespoons olive oil
1 teaspoon kosher salt
¾ teaspoon fresh ground pepper
Preheat the oven to 425 degrees, and line a sheet pan with parchment paper or foil. Trim the brussels sprouts by cutting off their ends, then slice them in half (if you have a few smaller brussels sprouts, leave them whole). Be sure the brussels sprouts are very dry; if they are not, dry them off with a paper towel. Put the brussels sprouts on the sheet pan and drizzle with the olive oil, salt and pepper. Mix with your hands to be sure the sprouts are coated with oil and seasoning. Roast for 15 to 20 minutes, shaking the pan halfway through. Remove the brussels sprouts from the oven when their edges are brown and crisp.