Roasted Brussels Sprouts
Crispy roasted Brussels sprouts make a perfect winter side dish. Cutting them in half speeds cooking time and creates more surface area for browning. Vegan, vegetarian, and gluten-free.
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1pound Brussels sprouts
- 1teaspoon olive oil
- kosher saltor sea salt, to taste
Instructions
- Heat oven to 425 degrees F. Trim brown ends and any wilted or damaged leaves from the Brussels sprouts. Cut each in half through the stem.
- Heap Brussels sprouts in the center of a cookie sheet or baking pan. Drizzle with olive oil and toss to coat each sprout. Spread them out cut-side down in a single layer so they don’t touch each other. Sprinkle generously with salt and roast for 10 minutes, until deep brown.
- Serve hot or at room temperature. Refrigerate any extra for up to five days.
Recipe Notes
- Look for tight green Brussels sprouts with few damaged spots. Use them within two or three days for best flavor.
- Use table salt if you don’t have kosher salt or coarse sea salt.
- I buy Brussels sprouts off the stalk to save on energy for shipping and so the farmer can compost the stem. To my surprise, some folks on Chowhound rave about steaming the stalks and eating the creamy center. The stalk could also be an investment in teaching your kids how plants grow. Compare prices and make your own decision.
Nutritional Information for Roasted Brussels Sprouts
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