Simple Roasted Brussels Sprouts

Not surprisingly I don’t remember liking Brussels sprouts very much as a kid.  When they were first placed in front of me the shape of these mini cabbage-like vegetables intrigued me.  However, when I bit into one of those bitter balls of mush, I was turned off to this vegetable for years.

I can’t remember when I finally gathered the courage to try Brussels sprouts again, but I’m definitely glad I did.  Either my taste buds had changed or the sprouts were prepared ten times better than the ones I had as a kid—I’m guessing both probably happened.

In recent years I’ve tried Brussels sprouts prepared in a variety of ways.  Out of all of the ones I’ve tried, my absolute favorite preparation is roasted Brussels sprouts.  They are super simple to make and are ready in almost no time.  The resulting sprouts have crispy caramelized edges and a delicate almost sweet interior.

One of the keys to effectively roasting Brussels sprouts is to cut them in half.   My theory is that a halved sprout has more surface area exposed that can be browned, releasing more of the vegetable’s natural sugars.

If you are one of the many out there who are skeptical of the wonders of Brussels sprouts, please give this recipe a try.  I was able to convert Graham, who had sworn off the vegetable, into a Brussels sprouts eater with a few of these roasted sprouts.

Simple Roasted Brussels Sprouts

• Brussels sprouts
• Olive oil
• Salt
• Pepper

Heat the oven to 425°.  Trim the bottom of the Brussels sprouts and remove any blemished or yellow outer leaves.  Slice the Brussels sprouts in half from top to bottom.

Arrange cut Brussels sprouts on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.  Mix so that Brussels sprouts are all evenly coated with the olive oil, salt, and pepper.

Roast Brussels sprouts for 15-20 minutes or until they are brown in places and tender.  During roasting stir occasionally to ensure parts of the Brussels sprouts don’t get too dark.

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