Roasted Brussels Sprouts


I LOVE my brussels sprouts. Most people cringe at the thought of trying them. They remember their Mom’s old recipe, the sprouts are hard or bitter. But they can be oh so yummy. Do you want to know the secret to good brussels sprouts?

1.) Cutting them in half

2.) Roasting them

You can add a multitude of ingredients if you keep these two simple steps. Bacon, pancetta, balsamic…the possibilities are endless.

But here’s my favorite and easy “go-to” recipe for Brussels Sprouts:

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon Garlic & Sea Salt grinder

1/2 teaspoon kosher salt (I use a garlic & sea salt grinder from Trader Joes)

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 with the olive oil, Garlic & Sea Salt (pretty generous portion, I give it between 5-7 turns) sprinkle lightly with Kosher salt and pepper. (I usually skip putting them in a bowl, and mix them right in the sheet pan). 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. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

I found the original recipe (that I’ve altered a bit) at:

KitchenAid Mixer

ImageDo you see this beautiful piece of equipment? This mixer, in all of it’s glory, is just the beginning of a lot of wonderfully delicious meals that are going to fill the Ranson household. An AMAZING wedding present from the Harris family (shout out to the Ahce’s!), it sits stoically on my counter. A true beauty it is. Okay, so I may obsess over great appliances, but we all have our thing, right? Don’t judge.

And there’s no better food to break in your cherished mixer, than BROWNIES. And not just any brownies, home-made from scratch, Ande’s mint chocolate covered, Pioneer Woman inspired brownies! YUMMMM. If you want to follow the actual recipe and not just the few photos I snapped during production, go here for the real deal:

…Mmmmm the batter battering…


…The Ande’s Mint chopped up…


….The mess of the baking…


Resulting in some delicious results. (I need to learn more words apparently). I apologize for the lack of pictures of the brownie itself, but once it was baked, I was WAY TOO DISTRACTED by the actual eating to bother  with the picture taking. I’ll get better 🙂