Monday, February 20, 2012

Oven Roasted Brussel Sprouts

I've never had a problem with Brussels Sprouts.  I remember eating them growing up and liking them, so when I had the opportunity to try them out on my kiddo's I was really excited to see what they would think.  Well, guess what??  They all really liked them!  Especially my 4 year old Rhett who is a broccoli lover too (I know...weird!) 

And I have to say I think roasting is the way to go.  These really were delicious. (Never thought I'd say that when talking about Brussels Sprouts!)

Oven Roasted Brussels Sprouts
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1-2 pounds Brussels Sprouts
2-4 Tablespoons Olive Oil
1-2 teaspoons Kosher Salt
1/2-1 teaspoon black pepper
Freshly grated Parmesan cheese, optional

Note:  I know the measurements aren't exact, so you just need to adjust them to how many pounds of sprouts you have.  If you have 1 pound use the lower end of the ingredients, 2-the higher end, 1 1/2--the middle, not rocket science, but thought I'd clear it up.

Rinse Brussels Sprouts in cold water.  Cut the ends off and pull off any yellow outer leaves.  Place in a large Ziploc baggie or large bowl with a lid.  Drizzle the olive oil and sprinkle the salt & pepper over the Brussels sprouts.  Seal bag (or put lid on bowl) and shake until the sprouts are coated.  

Pour them onto a large cookie sheet in a single layer and bake in a preheated 400 degree oven for 35-40 minutes, or until tender on the inside & crisp on the outside.  The outsides will get black in places, but it's good!:)  If you feel inclined to add the Parmesan, (which I most often do!) sprinkle it on top now.

Pull out of oven and iIf you feel inclined to add the Parmesan (which I most often do!), sprinkle it on top now and serve immediately.  You can sprinkle a little more kosher salt over them before eating too if you'd like (I do that too...I like them salty!)

Enjoy!
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