I used to think Brussels sprouts weren’t for the faint of heart because they were bitter and odd looking. I just didn’t know how to cook them. Good news, I have discovered the world of roasting. And roasting, my cooking challenged friends, is the easiest thing you can do in the kitchen. Give me a cookie sheet and a hot over and I’m good to go.
Follow this easy recipe:
After thoroughly washing the Brussels Sprouts, cut the them in half and toss them in a bowl with olive oil, salt and pepper. Then place them on a cookie sheet. Roast in the oven at 450 for about 20-25 minutes (check on them after 10 minutes), until they start to brown. Let them roast longer if you like them crispy and crunchy, like we do. Yum.
Tips: If you like your veggies sweet, sprinkle with brown sugar or maple syrup before you roast, or if you prefer savory or with a kick, sprinkle with paprika, minced garlic, bacon bits, or chili flakes. You will impress your friends and family with this one. And if I can do this, so can you.
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