Roasted Brussels Sprouts

When I was growing up, we all knew we’d be having Brussels sprouts for dinner just by the smell that smacked us in the face when we came in the door. I did learn to enjoy these little cruciferous sprouts, but there was always that unpleasant odor that could be a bit off-putting, no matter how good the rest of the meal might be. With the numerous health benefits that these little green leafy balls can provide, I wanted an easy way to prepare them that would taste so amazing that even the kids would gobble them up. In comes oven roasting! I love to roast all types of vegetables, but roasting Brussels sprouts simply transforms them. Give this easy recipe a try and you’ll quickly discover your own hidden love for this incredibly healthy vegetable.

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Roasted Brussels Sprouts

If you think you don't like Brussels Sprouts, you haven't tried these perfectly roasted Brussels Sprouts. Roasting caramelizes the natural sugars in these leafy little green veggies, giving them a wonderful sweet and smoky flavor.

Servings

Ingredients

• 1-1/2 lbs Brussels sprouts
• 3 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Servings Ingredients 1-1/2 lbs Brussels sprouts 3 Tbsp olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper

Instructions

Preheat oven to 425° F

1. Trim the ends and yellow leaves from the Brussels sprouts.
2. Place the Brussels sprouts, olive oil, salt, and pepper in a large ziptop bag. Seal tightly; gently shake to coat all of the Brussels sprouts. Pour the sprouts onto a baking sheet.
3. Bake on center rack in preheated oven for 20 - 30 minutes or until the Brussels sprouts take on a bit of color. Shake the pan every 8 to 10 minutes for even browning. Don't crowd the Brussels sprouts, and be careful not to overcook.