Brussels sprouts are one of the most misunderstood vegetables out there. They've gotten a pretty bad rap, but I'm out to try to fix that. I love Brussels sprouts and so does my 3-year-old daughter. My suspicion as to why people don't like them is because they've never had them prepared in a way that makes them shine! The key to a good Brussels sprout is to roast it. Sumiko wrote about roasting vegetables a while back, but I want to revisit it, since Brussels sprouts are in season and I've been finding them on sale (88 cents/lb)! Next time you see them on sale, buy a few and give 'em a try!
|My 3-year-old waiting for the Brussels sprouts to roast.|
Roasted Brussels Sprouts
Brussels sprouts, cleaned and outer leaves removed
Preheat oven to 400 degrees.
Spread Brussels sprouts out on a pan with sides. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place pan in preheated oven and roast for 20-35 minutes (depending on size), or until tender in the center. Several times throughout the roasting time, shake the pan around a little bit.
Eat and enjoy!
|Seasoned and ready to go into the oven!|
|These aren't burnt! You want the bits of brown on these.|
|A poor, misunderstood Brussels sprout.|