Honestly, I have come to a conclusion that people who don’t like brussels sprouts have never had them the right way – roasted. Roasted brussels sprouts are divine and I could probably eat a whole lot of them in one sitting (except the gas might get to me after).
Roasting them simple with some olive oil, salt and pepper is all it takes. However, I have also roasted them with bits of bacon and tried recipes that included maple syrup and balsamic vinegar. Bottom line, I prefer them simple. Make these today (since it’s also brussels sprout season!).
Roasted Brussels Sprouts
- 1 stalk of brussels sprouts (or about a pound of brussels sprouts)
- Black pepper, freshly ground preferred
- Olive oil
- Preheat oven to 400ºF. Line tray with foil.
- Wash and prepare brussels sprouts. Brussels sprouts are notorious for being bitter. I read that the way to prepare them to remove their bitter taste is to chop off the excess leaves. Cut each brussels sprout about 1/2 inch from the stem (the end). Discard the outer leaves that fall off. That inner part is what you want.
- Toss the brussels sprouts in olive oil, salt and pepper to taste.
- Spread on tray and bake for 35-40 minutes.
- Shake the pan from time to time so that the sprouts brown evenly.
- Remove from oven and sprinkle on more salt, if desired. Serve warm.