Tuesday, April 12, 2011
We love my Best Brussels Sprouts recipe. I wanted to come up with another way to make Brussels sprouts that would have the same flavor as that recipe, and be easier to do (i.e. no peeling of leaves, cooking over a stove). I thought roasting them would be good, in a way similar to my Roasted Cauliflower recipe. That is how this recipe came about, and it is very good!
Roasted Brussels Sprouts Recipe
15 small Brussels sprouts (fresh, not frozen)
3 tbsp olive oil
1/4 tsp salt
Preheat oven to 400 degrees. Wash and dry the Brussels sprouts. Cut the stems off each sprout and remove any loose leaves. Cut the sprouts in half and put them in a medium-sized mixing bowl. Add the olive oil over three different areas of the sprouts. Sprinkle the salt evenly over everything. Gently mix until all of the oil and salt is equally distributed over the Brussels sprouts.
Spray a cookie sheet with non-stick cooking spray and pour the Brussels sprouts onto the cookie sheet. Spread out the sprouts in a single layer, cut side down. Put it in the oven and set your timer for 15 minutes. After 15 minutes, remove the cookie sheet from the oven and use a spatula to turn all of the Brussels sprouts over. Put it back in the oven for another 15 minutes, for 30 minutes total roasting time. The Brussels sprouts will be browned and slightly crunchy when done. Serves 2 adults (and one small child) as a vegetable side dish.