I love brussels sprouts. Why this great little vegetable has gotten such a bad rap is beyond me. Of course, as a fan I often want to try new recipes using the sprout…but I always come back to this easy preparation.
This is more of a technique, than a recipe.
Perfect Roasted Brussels Sprouts
- Brussels Sprouts (cleaned, towel dried, and sliced in half)
- Good Olive Oil
- Salt and Pepper
Pre-heat oven to 425 degrees. Line a baking sheet with foil. Brush foil with olive oil and lightly cover with salt and pepper. Place sprouts cut side down onto sheet. Brush top of sprouts with more oil and lightly sprinkle with more salt and pepper.
Roast these for about 15 minutes. The edges of the top leaves will be starting to brown.
These were particular large and beautiful brussels sprouts and took a little longer than normal– 18 minutes on the dot.
Here’s a shot of the finished product. I turned one over to show the comparison. The cut side will be perfectly caramelized.
Keep in mind that these will brown up a bit more while sitting in the pan, so if you aren’t plating them all right away, you may want to transfer to another dish.
These are great topped with some finely grated parmesan for an extra treat!