When I first started this blog (almost one year ago!) I had a different format and this was one of the first posts I made. Since I've increased in popularity and have many blogger friends out there reading my blog, I thought I'd re-post this simple recipe to ensure you all have tried this method of cooking Brussels Sprouts.
This is the easiest and most delicious (in my opinion) way to enjoy the sprouts. My husband didn't eat these delicious veggies until this method was introduced to him!
I got this idea from Ina Garten as I saw her prepare them this way...although I love just about any vegetable that's been roasted. The flavors caramelize under the high temperature of the oven and the outsides of the sprouts get crisp.
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
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 on 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. Serve immediately.
Did you know?
According to a survey in 2002, Brussels sprouts are Britain's most hated vegetable, and it has become a cliche there and in the United States that children dislike the vegetable. Overcooking releases sulphur compounds in the vegetables that give it a distinctive smell commonly found unpleasant. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavor.