I’m sure the scenario of your grandmother trying to convince you to eat your vegetables when you were little sounds quite familiar. I’m also sure that the thought of a vegetable like Brussels sprouts doesn’t usually produce a mouth watering sensation. Both of these sentiments are grounds for thinking that this recipe is one of the the last things you’d think I would post here, but I promise it’s worth it.
I am the first to admit that I’m not good with vegetables, and, until very recently, Brussels sprouts were definitely on my ‘Not’ list. But I’m working on it, so I tried them at my family friends house and came home intent on finding the best recipe, which I think I did.
Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts (I prefer smaller ones)
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt + more for after roasting
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400oF.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them onto a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly (don’t worry about them turning brown, it’s actually a good thing in this case). Sprinkle with more kosher salt (make them salty like French fries), and serve immediately.