I love Brussels sprouts, and roasting them in the oven is now one of my favorite ways. One reason I love them cooked this way is because it’s super easy! You can have them in the oven in just a couple of minutes and ready to eat in about a half hour. This is the type of recipe I could make just for myself as a main course.
The key to making the Brussels sprouts turn out so good is constantly turning them as they are roasting. I tend to have my phone in the kitchen while I am cooking I will use it to set a 5 minute alarm. By doing this I won’t forget to turn them the entire time they are cooking. Now if we could only get the price of Brussels sprouts to come down 🙂
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Directions:
- Preheat oven to 400°F.
- Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes.
- The leaves that are loose will be especially brown and crispy.
- Transfer to a bowl and serve.
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