Oh my, these are good! I've seen this recipe a few times and got up the nerve to try it. Who would believe that these little guys are so tasty?
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper onto a baking sheet and toss sprouts with a spoon to coat evenly. Place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning (I didn't shake that often...got busy with a toddler!). Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper onto a baking sheet and toss sprouts with a spoon to coat evenly. Place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning (I didn't shake that often...got busy with a toddler!). Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
(We added a dash of lemon juice for extra zip upon serving. I'm sure balsamic vinegar would be tasty too!)
1 comment:
Our neighbors make this and it's yummy. I must be old to be calling brussel sprouts yummy!
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