I was craving brussels sprouts this weekend, which isn't a phenomenon I am accustomed to- So I picked some up at the market thinking I would try roasting them so the leaves crisp up like my kale chips. I was going blind here just hoping this was going to work- It must have been a long week because I didn't even think to k to Google "recipe for roasting brussels sprouts." It took a little guessing on the time but I think I got it just right at 20 min. with a turn of the sprouts halfway through. They taste so good this way, if you aren't a sprout fan you should really give them a second try. I'm hooked.
1 1/4 lbs brussels sprouts
2 teaspoons extra virgin olive oil
Salt and pepper to taste
Preheat oven to 450 degrees F.
Trim and halve sprouts. In a bowl toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Place on an aluminum foil or parchment lined jelly-roll pan, roast 10 minutes, then turn them, and roast for 10 more min.