Tuesday, January 3, 2012

Oven Roasted Brussels Sprouts

I always have to think really hard when I spell "Brussels Sprouts." It feels weird to put that "s" on the end of "Brussels" but that's life, I guess. It's weird that this is my first recipe blog post because I'm actually not a huge fan of Brussels sprouts; however, this is one way I do enjoy them. The hubster loves them, so I try to find interesting ways to cook them. This is a very simple method and I think roasting *any* vegetable brings out a sweetness and nuttiness to it. You can pretty much follow these directions for any vegetable you want to roast if you alter the cooking time depending on the firmness of the vegetable. Roasted asparagus is another favorite!

Oven Roasted Brussels Sprouts

1 lb. fresh Brussels sprouts, ends trimmed and chopped in half
2 T. olive oil (or enough to coat)
salt and pepper to toast

Preheat oven to 400 degrees. Coat Brussels sprouts with olive oil and season with salt and pepper. Place in a baking sheet lined with foil (for easy clean up!).

Roast for 15-20 minutes, shaking the pan every 5 minutes. You know they're done when they start to blacken slightly.

1 comment:

  1. Tiny typo.. Salt and pepper to 'taste'.. not 'toast'

    These look amazing! I love your plating and photography. I love taking pictures of my food. It is an art :)