It’s winter time…and you know what that means? It means my CSA bin is throwing Brussels sprouts at me again. As you will recall, the first time Brussels sprouts turned up in my bin…I was at a loss. Not only had I never eaten them…but I had no idea how to cook them. I finally cooked them up in a Creamy Brussels Sprouts Bake which my roommate and I did enjoy.
But we weren’t blown away by it.
This time, when I pulled out the Brussels sprouts, I was determined to find a different way to cook them. So, in the end I went with the most basic, rustic, perfect way…simply roasting them in the oven. And it only takes 4 ingredients to make this happen.
Recipe: Roasted Brussels Sprouts
Time: Prep 20 minutes; Cook 40 minutes
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
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, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.
It doesn’t get much easier than that. Honestly. And they smelled so good while they were cooking. When I dished them up to eat with dinner, my roommate took the first bite and said that they reminded her of when I made kale chips.
You know what? She was right. This is definitely my favorite way to eat Brussels sprouts. Nothing fancy. Just letting the vegetable shine. Who would have thought something this basic, this simplistic could win my taste buds over.
Now I know exactly what to do next time Brussels sprouts turn up in my bin.