Roasted Brussels Sprouts

I was never one of those children that had to be bribed to eat my brussels sprouts. I’ve always thought they were delicious, but I think they get a bad rap because when prepared improperly, they aren’t appetizing at all.

My favorite way to enjoy brussels sprouts is roasted. Even if you are sure you hate brussels sprouts, please give roasted brussels sprouts a try. It’s virtually impossible not to become addicted to these. This method of cooking brussels sprouts also happens to be the easiest. Coincidence? I think not. Cut them in half, pop them in an oven for a bit, and in a few minutes you’ll have a delicious batch of brussels sprouts to enjoy with (or for) dinner.

Recipe (if you can even call it that)
– 1 lb brussels sprouts
– 2 tbsp olive oil
– sea salt, to taste
– a sprinkling of pepper
Preheat the oven to 400 degrees. Cut the tough bottoms off of your brussels sprouts. Cut each brussel sprout in half and wash and drain, obviously (you may want to pat the brussels dry with a paper towel). Place in a jelly roll pan or roasting pan. Drizzle with the olive oil, sprinkle with your coarse sea salt and pepper, if desired. Mush everything around with your hands to be sure the brussels sprouts, and the leaves that detach after cutting off the bottoms, are coated with the olive oil. Now, this is the most IMPORTANT part. Turn each brussel sprout so that they are CUT SIDE DOWN on your pan. Throw in your 400 degree oven and return in 15 minutes to check on these beauties.

The end result:

Those brown, charred pieces might look unappetizing, but I promise you they are the. most. delicious. things. ever. They are crunchy like kale chips and deliciously salty.

If you want to make your roasted brussels sprouts extra fancy, drizzle with some white truffle oil and shave some good parmesan cheese over the top.

I know, this almost seems too simple to be this good….. But trust me on this one.

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