Never eat boiled brussels sprouts again! Roasting them with olive oil, salt and pepper brings out a toasty, sweetness to this once feared vegetable. And I can’t even talk about the crispy leaves.
No matter how hard she tried, my mother could never get me to eat, well, not just brussels sprouts but any type of vegetable. That’s not that unusual for a any child, I suppose. But now that I’m an adult and I discovered roasting them, they are now my favorite vegetable. It’s amazing how that works out.
A perfect side dish for Thanksgiving, Sunday dinner or anytime you cook a roast chicken, beef, or lamb. Which is how and when I like to serve them. They’re also delicious in salads, cold or warm.
Brussels sprouts are halved and seasoned simply with olive oil, salt and pepper until golden and crispy.
- 1 pound brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 400 degrees.
- Cut the ends off the brussels sprouts and any outer leaves, then cut in half.
- Spread on a sheet pan or roasting pan and pour olive oil, add salt and pepper.
- Mix with your hands until coated.
- Roast for 35 to 40 minutes until tender.