Sometimes simple is better. This is one of those times.
I’ve been a brussels sprouts lover since I was a child. I know. I know. Not many kids feel that way. I grew up in a home where we had them all the time. My mom steamed them and I thought they were just perfect with a little salt and pepper.
As an adult I was introduced to the idea of roasting them. Wow. Friends, if you’re not roasting your brussels sprouts you’re doing it wrong. Really. It’s that good.
Roasting brussels sprouts brings out so much flavor that you just can’t get by steaming them. They’re crunchy on the outside with a soft center.
With only four ingredients it just doesn’t much easier either!
Even my toddler loves these. She pops them like candy. That is not an exaggeration. There is no dish I can prepare that garners the same enthusiasm as when I pull a sheet of brussels sprouts out of my oven.
If you haven’t been doing it this way I hope you’ll give it a try. I’ve seem brussels sprouts skeptics (is that a thing?) become believers with this simple recipe.
- 16 oz fresh brussels sprouts
- 2-3 tbsp olive oil
- Salt & pepper
- Preheat oven to 375 degrees.
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any browning that may occur. Once this is done you'll have beautiful little bright green sprouts.
- Throw your brussels sprouts on a baking sheet. You'll want a single layer. Don't pile them up one on top of the other or you won't get the beautiful browning from roasting that you desire.
- Drizzle with olive oil. Move your brusels sprouts around so they all get coated by the oil.
- Sprinkle with salt and pepper.
- Place baking sheet in the oven for 25-30 minutes. The trick is to make sure you're seeing lots of brown on your brussels sprouts. This means they're soft AND crispy.