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| This pan is "well loved" |
I have NO idea where Brussels Sprouts got such a bad wrap. They are the token vegetable for vegetable haters and I cannot figure out why. They are delicious. They cook so quickly and serve as a perfect side in the winter. They are in season now so.....jump on it, jump jump jump on it.
I like them roasted and this is how you do it, #amazing. Also, did you know that they are BrusselS Sprouts? Like the city of Brussels, with an "s" at the end? I just had my mind blown. Learn something new everyday.
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| I buy mine at the Farmers Market. I think you can see why. |
Equipment you will need:
- Roasting Pan - I used a brownie pan, it's the perfect size for 1-2 servings, if you have a crowd go for a cookie sheet lined with aluminum foil
Ingredients:
- Brussels Sprouts: however many you want, I eat about 8 whole ones, 16 halves. If you end up with leftovers, enjoy them. And congratulations on the self control. You got me beat.
- 2t olive oil. No measuring, I beg you. Pour for about 3 seconds
- Salt & Pepper
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| HUGE Sprouts |
Directions:
- Preheat the oven to 400
- Remove the stems/bottoms of your Brussels Sprouts and then cut them in half (quarters if they are really big like the ones in my pictures)
- Put the halves AND the stray leaves in the pan. The leaves will fall off and you should absolutely keep them. They get a little crispy and salty and are to die for.
- Pour the olive oil over the sprouts
- Sprinkle on some salt and pepper - a couple of twists from each grinder
- Roast in the oven for 10-15 minutes, shaking them around once or twice throughout
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| Post Olive Oil & Seasoning, pre-roast |
Eat up. So easy. So tasty. And your peers will be impressed that you are making such a trendy vegetable. Really though, they have gotten trendy, kinda like babies. Talk about a key accessory for the season.
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| See those Crunchy pieces? #getafterit |
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