Brussels sprouts may have a bad reputation among many, but I believe this is often due to how they are prepared. Roasting is one of my favorite cooking techniques, and brings out the bliss in Brussels sprouts. The sprouts are tender, with a mild sweet and salty favor. Excellent with roasted chicken!
Ingredients
1 pound Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
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Preheat oven to 400 degrees.
Rinse Brussels sprouts well. Cut each Brussels sprout in half and then remove part of the stem by cutting a “V” into the bottom of the stem (see photo for an example). Removing part of the stem will help eliminate the bitterness.
Put the trimmed sprouts in a medium bowl, then add the olive oil, salt, and pepper, and toss to coat. Place on a baking sheet, cut-side down, and roast in the oven 25-30 minutes, or until the outer parts of the leaves are dark brown. You may want to shake the baking sheet a couple of times, while they are cooking, to prevent them from sticking.
Remove them from the oven, and sprinkle with additional salt, if needed (this gives you an excuse to try one of these delectable sprouts right away!).
