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: