I am so into roasted vegetables.  Roasting is so easy, and brings out the natural flavors and sweetness of vegetables.  So, naturally, Brussels sprouts should follow into that pattern.  If you can, try to time it so you can take the sprouts right out of the oven to the table, so they are nice and crispy.  With a little kosher salt, they taste more like a snack than something that is actually good for you!

1 lb. Brussels sprouts
1 1/2 T. olive oil
kosher salt

Preheat oven to 500 degrees.
Line baking sheet with aluminum foil

Trim sprouts by slicing off the core bottom, and pulling off the outside leaves.
Cut the sprouts in half, larger ones into thirds
Place on roasting sheet lined with aluminum foil
Pour oil over sprouts and mix with your hands until all sprouts and entirely covered with oil
Sprinkle with 2 pinches of kosher salt

Roast for 6 minutes
Take pan out of oven and shake, or flip sprouts to opposite sides
Roast for additional 6 minutes, until sprouts are nicely browned
Sprinkle with a little more kosher salt to taste and serve

Browning is good.  Sometimes some of the leaves will fall off in the pan and look burnt.  They are delicious.  I eat them like chips.

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