Let me tell you a little something about Brussels Sprouts.
My kids and I used to really dislike Brussels Sprouts! Then one day, I caught the tail end of something about delicious Oven Roasted Brussels Sprouts on the Food Network.
So after the show, I reluctantly looked up the recipe Ina had mentioned for Oven Roasted Brussels Sprouts. Doing this mostly for my husband who loves Brussels sprouts; I expected to be thoroughly disappointed. Let me tell you friends, as Oprah would put it, I had an Aha! moment. I never knew Brussels sprouts could be so good. 🙂
So when Fall rolls around, (not that I’m in a hurry for Fall), we always get absolutely gorgeous Brussels Sprouts from a local vendor at our Farmers’ Market here. My husband looks forward to this every year! He has always been a Brussels Sprouts lover. The kids and I are now believers.
The interesting thing about this is both of my boys love these Brussels Sprouts! Even my picky eater, who still won’t eat a pea, loves these. Now, my kids ask for these little gems when their birthdays roll around and they can pick ANY meal they want, as long as it’s a balanced meal!
OVEN ROASTED BRUSSELS SPROUTS
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, half the salt, and pepper. The outer layers of the Brussels sprouts will come off a bit. Save those and cook them with the Brussels sprouts. They get nice and crispy, like a potato chip.
3. Pour them on a sheet pan, sprinkle with the other half of the kosher salt, and roast for 35 to 40 minutes, until crisp tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt just before serving, if desired. Serve immediately.
Source: Roasted Brussels Sprouts
MM TIPS: Make sure your Brussels sprouts are approximately the same size. It makes all the difference in the world. If your Brussels sprouts are larger simply cut off the ends and then cut them in half, before seasoning and cooking.
I prefer to use a glass pan, but a sheet pan works well also. It’s simply a matter of personal preference.
Once last thing, you will see some of the layers of the Brussels sprouts come off and blacken in the glass pan. Do not throw those away! They are the best pieces of all!! They’re like little happy Brussels sprouts chips, they’re delicious. 🙂