Roasted Brussels Sprouts
Brussels Sprouts are so DELICIOUS! I am honestly obsessed with the veggie, but only when it is oven-roasted. Not a huge fan when they are boiled or steamed – too mushy. Here’s a recipe that will turn any B Sprout hater into a fellow lover.
I often enjoy eating these with my fingers out of a bowl like you would popcorn! Great healthy snack for TV night! I also love dipping them in Dijon mustard. YUM.
Ingredients
- 1 lb brussel sprouts
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- Wash the Brussels Sprouts with cold water. Drain & pat dry. Trim the ends (just enough to expose a fresh white bottom) & slice each Brussels Sprout in half lengthwise.
- In a large bowl, toss halved sprouts with 2 tablespoons of olive oil. Season liberally with salt & pepper. Arrange on a foil-lined baking sheet.
- Roast on top rack of oven for approximately 18 minutes, until they develop a slight char. When properly roasted, Brussels Sprouts will be a bright green color with a slight brown char.
Made them, love them, who knew?! Thanks Lori!
Thank you, Julie! Glad you liked them!
wow! so much easier than in a skillet! more taste, less clean up! PEEERRRFFEECCCTTTT!
Exactly! 🙂