I make Brussels sprouts quite a bit and every time I do, I can’t believe I’ve waited this long to enjoy them.
They are by far one of our favorite side dishes—and incredibly easy to prepare.
Roasted with a bit of olive oil, sea salt, and freshly ground pepper is my favorite method for making sprouts. The outer leaves get a little bit crispy and roasting preserves the veggie’s delicious nuttiness.
Next time you are at the grocery store, pick up a bunch of Brussels sprouts (you can sometimes even get them still on the stalk, which looks very cool, but is kind of a pain to work with). They instantly elevate whatever you’re serving—and you’re kids might even eat them too.
Roasted Brussels Sprouts
- 1 bunch of Brussels sprouts, rinsed, cut in half crosswise and outer leaves removed (if you buy the baby sprouts, there’s no need to halve them)
- olive oil
- sea salt and
- freshly ground pepper
- Preheat oven to 400 degrees.
- Wash and halve the sprouts, then spread them on a rimmed baking sheet.
- Drizzle with olive oil, salt and pepper.
- Roast for 20 minutes, transfer to a bowl and serve warm.