Roasting Brussels sprouts is so easy that I make them once a week. If you think you don’t like them then you’re probably not cooking them right. When you’re in the mood for a great vegetable side, you can prepare these in very little time and the best part is that they caramelize beautifully. An added benefit is that they are a cruciferous vegetable, so they have some of the highest cancer fighting properties of anything you can eat. I think these are particularly good when accompanying tomato soup. They’re also a really fun snack for movie night at home because the individual leaves that fall off are crunchy and salty and pure deliciousness.
- 1 lb of brussels sprouts
- 1-2 tbsp olive oil
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Cut off the bottom of each brussels sprout and then cut in half and place in a baking dish. I use a lasagna pan. If some leaves come off, make sure to still include them because those loose leaves are the best part.
- Splash a little bit of olive oil onto the veggies and put as much salt and pepper as you want. Mix with a spatula or do what I do and just toss them around with your hands. If you can’t see any oil, splash a little bit more and toss again.
- Bake in the middle rack of the oven for about 30 minutes. Please keep in mind that ovens vary WILDLY so you’re in luck if you have a window in your oven to see when everything is perfectly caramelized and ready