Roasted Brussel Sprouts

Brussel sprouts get a bad wrap.  Many of us grew up eating very bitter, poorly cooked versions of this beautiful vegetable.  I’ll be honest even though I have always been a fairly adventurous eater – it even took me a while to take the plunge and try them again after some truly terrible tastes as a kid.  But, I’m so glad that I did!  The recipe below is one that my children, even the picky three year old though he does peel the outer layer off of his, will eat.

 

Roasted Brussel Sprouts

  1. Preheat the oven to 450*.
  2. Cut off the stem end – this is the bitter part – of each brussel and then cut it in half.
  3. Spread all of the brussels on a sheet tray.
  4. Sprinkle with about 2 Tablespoons of olive oil.
  5. Sprinkle lightly with salt* and pepper.
  6. Place the sheet tray in the oven for 20-25 minutes until the outer leaves are very dark brown.
  7. Serve warm

*We prefer to use Kosher salt but it is not an end all be all.

BBQ Pork & Cabbage with Roasted Brussels. Plating Credit to the 3 year-old Freeform Foodie.

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