My closest friend is convinced that I was brought into her life by her Mom to make her eat more vegetables, especially the green ones. She used to bring me a bag full of veggies and we would roast them up and stand in the kitchen snacking on them and talking. No joke this really happened. I know you’re thinking “those chicks need to get a life” but now she makes them herself and incidentally she’s one of the best cooks I know.
Brussels sprouts are so delicious when they’re roasted; becoming browned and sweet. If you think you hate them, give them another try. I think you’ll become a Brussels sprout believer after this recipe. And they’re ridiculously easy to prepare!
I serve them as a side dish; sometimes mixed with cooked carrots. The orange and green combination is beautiful. They are also great on an entree salad with some crumbled blue cheese, red onion and grilled steak or chicken.
1 1/2 – 2 pounds of Brussels sprouts
3-4 Tablespoons of olive oil
1 teaspoon crushed red pepper (optional)
Preheat the oven to 400 degrees.
Cut the ends off the Brussels sprouts. Remove any browned or yellow leaves. Cut the Brussels sprouts in half and place them on a baking sheet. Drizzle the olive oil over the Brussels sprouts and sprinkle with salt, pepper and crushed red pepper (if using).
Roast for 30 – 40 minutes until fork tender. I always check them after 20 minutes and stir them up a bit with a spatula. They vary in their cooking time depending on their size. Let them cool slightly and pop one in your mouth. Welcome to your newest love…the roasted brussels sprout!