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Brussels sprouts you'll actually eat |
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Filed under: Dinner, Vegetables, Recipes, Roasting, Vegetarian/Vegan 
I shied away from brussels sprouts until I found Ina Garten's (the Barefoot Contessa) recipe, and then I never looked back. I make 'em every few weeks, and I'm pleased every time.
They're deceptively simple and unbelievably delicious.
Roasted Brussels Sprouts
A cup of brussels sprouts, washed with the ends chopped off
2 tsp. olive oil
kosher salt for seasoning
Preheat oven to 400 degrees.
Spread the sprouts on an oiled pan and sprinkle with olive oil and salt.
Bake for about 12 minutes, turn, and bake for another 12-15.
The sprouts come out perfectly, with sweet, crinkled caramelized skins and tender, flavorful insides. They're on the firmer side, but plenty easy to eat.Permalink | Email this | Comments
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