I used to hate brussel sprouts – they were often overcooked and bitter. Until a well-known Bay area chef showed me the right way to prepare them, and now I love them. We have them as a side dish quite often. When I am at home, they are a lunch staple for me. I prepare them several different ways, but I always roast them.
Cauliflower is another vegetable that never gets any credit. Often times, I will throw in some cauliflower with my sprouts.
This post will have the simplest way to prepare the sprouts. And when I say simple, it has 4 ingredients – 2 of which are salt and pepper.
Roasted Brussel Sprouts
2 lbs. Brussel Sprouts, the larger ones quartered, the smaller ones halved, leave the tiny ones alone
Sea Salt and Freshly ground Pepper
Preheat the oven to 400 degrees. Make sure to adjust the rack so it is close to the heat source.
Place the brussel sprouts in a bowl. Slowly pour olive oil on top of the sprouts and toss. Add just enough olive oil to coat the sprouts. Sprinkle with salt and pepper and adjust to your taste.
Place the mixture in a single layer on a baking sheet. Add more salt and pepper if needed. I like these salty like fries.
Roast the sprouts for 10 minutes. Then toss the sprouts around and then roast for another 10 minutes.
Sprouts are done when you see bits of caramelization on the outside and slightly tender on the inside.