I’ve posted this recipe before, but it was in my early days of posting, and got lost in a horribly long post combined with an even more horrible picture. So I’m reposting, because this recipe is absolutely delicious and I make it often.
If you’ve never had fresh Brussels sprouts, I’d highly recommend that you try this recipe. They get all yummy and charred on the outside, and the salt, pepper, and olive oil combination is perfect.
Recipe courtesy of allrecipes.com.
Roasted Brussels Sprouts
Servings: 6 servings
Ingredients
- 1 1/2 pounds fresh Brussels sprouts trimmed of external leaves, stems discarded and an X cut in the bottom of each
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat oven to 400°F. Lightly grease a baking sheet and set aside.
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done.
2 Comments
Your Biggest Fan
January 28, 2012 at 9:13 pmWELL! I love Brussels sprouts, and until today, frozen was where it was at for me. Convenient – yes; good – yes; anywhere near as good as this recipe??? NOT. I will never be allowed to make frozen ones again. Although it takes a little time to prep these, it is worth it, beyond question. I won’t even tell you how many hubby ate. My only question is, how come we put an x-cut on them?
The Gourmet Housewife
February 1, 2012 at 9:34 amGood question! An “x” cut into the core allows for even cooking when cooking the brussels sprouts whole. This site has a lot of information on the different ways to trim the brussels sprouts depending on how you’re cooking them: http://kitchen-parade-veggieventure.blogspot.com/2010/01/how-to-cut-brussels-sprouts.html