What changed? Well, they became trendy in the past few years, and we decided to give the "superfood" another shot. We were skeptical the first time we ordered them at a restaurant, but were blown away at how delicious they were. The roasted brussels sprouts were caramelized and melted in our mouths, not at all like the bitter predecessors we had eaten in our childhoods.
Roasting brussels sprouts is incredibly easy and makes for a great nutritious side. We loosely follow this recipe by Ina Garten, varying the quantity or sometimes throwing carrots into the mix. The basic is to lightly coat the sprouts with olive oil, salt and pepper.
- 1 1/2 pounds Brussel Sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 F
- Cut off brown ends of the Brussels sprouts and pull of any yellow or dried outer leaves. Mix the brussels sprouts in a bowl with the olive oil, salt and pepper
- Pour them on a sheet pan and roast for 35-40 minutes (time may vary depending on your oven), until crisp on the outside and tender on the inside.
- Shake pan from time to time to brown the sprouts evenly.
- Serve immediately (If desired, may sprinkle with more salt )