.jpg "fine art photographer")
If you aren’t enjoying these on a regular basis, you are truly missing out. Crispy, flavorful, salty, sweet, caramelized…absolutely delicious. And healthy to boot! My family *loves* them, and I usually serve them at least once a week.
Roasted Brussels Sprouts:
Preheat oven to 400 or 450 (depending on whether you’re nearby to keep an eye on them).
Rinse sprouts, trim the ends, remove any brown leaves and cut in half. Place on a nonstick baking sheet (non-stick Reynolds wrap works well). Drizzle well with good olive oil and sprinkle generously with kosher or sea salt. Toss to coat, then put in the oven for 20 minutes or so, until they’re nice and dark brown and crispy – some of the loose leaves will almost look burnt, but those are the best part.
I usually give them a flip and shake about halfway through.
Enjoy!
P.S. the Crispy Bourbon Salmon Fillets from yesterday? Absolutely delicious. That one’s going into heavy rotation around here!
show hide 4 comments
Elissa Brigden - Elizabeth Smith of Libbie Wicket shared your blog with me. I look forward to receiving future postings. Your Brussel Sprout recipe sounds yummy to me!
Berta - I loave roasted Brussels Sprouts!! Almost any vegetable is better roasted
Je Neuhaus - Those sound so yummy right now. Is 8a.m. too early for brussel sprouts? ; ) Thanks for sharing that recipe!
Laurel - I’ll have to try these. My current fave way to fix Brussels sprouts is to fry up a few slices of bacon in a pan until crispy, remove the bacon but leave the drippings, add a shallot or two and sautee til tender, then add some Brussels Sprouts that have been cut in half and steamed or boiled until almost done. You then sautee the sprouts until they’re done and then add back in the crumbled bacon.