I can’t say that I’ve ever been a fan of brussel sprouts, but these are good! Before you turn your nose up on me, go read all the rave reviews of the recipe here. That’s what tempted me to try these bad boys, and I’m glad I did.
I love the way these end up crispy on the outside, but soft on the inside. Of course this cooking method doesn’t create the most beautiful picture, but who cares as long as those brussel sprouts are edible, right!? I can no longer say that I don’t like brussel sprouts. Give ’em a try, you might be surprised by the end result too! Good quality brussel sprouts are being sold at Costco right now so pick some up the next time you’re there!
Roasted Brussel Sprouts
Adapted from The Barefoot Contessa
1 1/2 pounds Brussels sprouts
2 tablespoons good 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. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutritional Information Per Serving