Roasted Brussels Sprouts

AuthorMike
RatingDifficultyBeginner

"OK, OK. Quit wrinkling your nose. This is good stuff." That's what I wrote when I first published this recipe. Then, restaurants everywhere started serving really awesome brussels sprouts. They saw what I saw. They are a fantastic dish, royalty in fact, worthy of the Thanksgiving table and great for any meal. This is how we make them. We love them!

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Ingredients

 2 lbs Brussels Sprouts, washed, ends cut off, and split
 2 tbsp Olive Oil
 ½ tsp Salt, Pepper, Herbes de Provence (1/2 tsp of each)Don't be shy with salt. It is underrated.
Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr

Directions

1

Preheat oven to 400. (375 Convection)

2

Place washed, cut, and split sprouts in large bowl. Add Olive Oil, toss, and coat.

3

Spread on baking sheet. Sprinkle spices over them.

4

Bake for 20 minutes or until browned. Turn at least once while baking. Taste for salt to see if you need more. (I treat the sprouts like french fries - they're pretty darn good with a good dose of salt).

5

If you want to increase taste while reducing healthiness, take your perfectly cooked brussels sprouts, and sauté them in a butter/garlic/capers sauce. 4 ounces of butter, 4 garlic cloves (crushed), and 1 Tbsp of capers. I recommend it!

 

 

Ingredients

 2 lbs Brussels Sprouts, washed, ends cut off, and split
 2 tbsp Olive Oil
 ½ tsp Salt, Pepper, Herbes de Provence (1/2 tsp of each)Don't be shy with salt. It is underrated.

Directions

1

Preheat oven to 400. (375 Convection)

2

Place washed, cut, and split sprouts in large bowl. Add Olive Oil, toss, and coat.

3

Spread on baking sheet. Sprinkle spices over them.

4

Bake for 20 minutes or until browned. Turn at least once while baking. Taste for salt to see if you need more. (I treat the sprouts like french fries - they're pretty darn good with a good dose of salt).

5

If you want to increase taste while reducing healthiness, take your perfectly cooked brussels sprouts, and sauté them in a butter/garlic/capers sauce. 4 ounces of butter, 4 garlic cloves (crushed), and 1 Tbsp of capers. I recommend it!

Roasted Brussels Sprouts

1 review on “Roasted Brussels Sprouts

  1. Seriously, better than Tin Roof. Followed your advice and simmered in a bath of melted butter & minced garlic (w/a squeeze of lemon) … perfection!

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