I
love veggies and would eat any type. I usually always prepare brussels
sprouts steamed then drizzled with a little melted butter. I thought they
were alright.
Then
I decided to roast them. OMG! I just cannot believe how delicious and
easy it is to roast brussels sprouts! In about half an hour, I am rewarded
with hot, sweet veggies that are crispy like chips on the outside and
tender on the inside.
I have been told that burnt brussels sprouts are the best! Try them yourself. It is not a myth. Burnt is the way to go!
This is such a forgiving recipe that I did not include measurements. Everything is to taste. It is best to start with little salt as you can add more later. After discovering this, I am now seeing Brussels Sprouts in a new light. This is a perfect side dish for Thanksgiving which is days away! Yikes!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23ww-1bu226Xq-O1HGp0kW4PGIlL7bmvRCZ6BOusdAxJ5E8W7caXi4qIbRoV3k_4u71rmIwpxi3tQHA89MdQmKjw6L6n12eZOBaqXkl6u8TOWPncNE-m_2VoLCeGbioxX-wYY3seYUcE/s1600/20181113_131826.jpg)
INGREDIENTS
- Brussels Sprouts
- Kosher Salt
- Freshly ground pepper
- Extra Virgin Olive Oil
HOW TO COOK
- Preheat oven to 375 degrees F.
- Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
- Mix them in a bowl with the olive oil, salt, and pepper.
- Transfer them to a sheet pan and roast for 25 to 35 minutes, until crisp outside and tender inside.
- Shake the pan from time to time to brown the Brussels Sprouts evenly.
- Serve hot like crispy chips or salty fries.
- Also delicious cold out of the fridge the next day!
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