I tackled roasted cabbage a couple of weeks ago, and this recipe is very similar. In my opinion, though, it's much better. But then again, I don't take much convincing when it comes to brussels sprouts. Perhaps it's my British upbringing (brussels sprouts are a regular fixture of Sunday Roasts, along with Yorkshire Puddings and England's legendary roast potatoes) or perhaps it's because I don't have a problem with too many veggies (green peppers excepted), but I've always loved these mini cabbage look-alikes. Of course, most brussels sprouts are eaten boiled - and that's the big mistake. Believe it or not, brussels sprouts are my favorite veggie when cooked this way. You may be skeptical, but once you figure out how to roast them, you'll be a believer, too!
|These guys are about to get gorgeous|
12-18 brussels sprouts, washed and cut in half, lengthwise
1 Tablespoon olive oil
Salt (and pepper, if desired)
Preheat oven to 400°F. Cover a large baking pan with foil. Drizzle olive oil onto the foil and toss cut brussels sprouts in oil to coat. Sprinkle with salt and pepper to taste (I sometimes add some Italian herbs or a bit of grated parmesan). Bake in the preheated oven for 15 minutes. Remove and turn each brussels sprout before returning to the oven for another 10-15 minutes. Sprouts should be richly browned and slightly crisped on the edges. Serve hot.
|These guys are at the half-way point - just turn and bake for another 10 minutes or so|
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