How are you feeling about Brussels spouts? Do they bring up childhood memories of being stuck at the dinner table for hours until you finished every last one? Do you have memories of gagging each time you ate one? I do! I use to hate Brussels sprouts, especially ones that were boiled. They were sodden and vaguely buttered and hard to chew. Then I tried them roasted, and I was converted. Roasting them takes away that bitter taste and brings out their nutty flavor. I’m hoping to convert those of you that are Brussels sprouts haters to Brussels sprouts lovers.
OK, let’s get started! You don’t need much to make these; just some olive oil, salt & pepper. First wash up your Brussels sprouts and then pre-heat your oven to 450 degrees.
Trim the stem ends and remove any raggy outer leaves. Then cut them in half from stem to top.
On a rimmed baking sheet, gently toss Brussels sprouts with olive oil, salt and pepper.
Roast, tossing occasionally, until sprouts are browned and tender when pierced with fork, about 15 minutes.
Serve them up alongside your favorite dish.
Want a simpler and quicker way to roast Brussels? Then try my 5-minute roasted Brussels Sprouts. They are kid rated a 10+ in my house.