You’re either going to say “Yuck, Brussel Sprouts” or “Yum, Brussel Sprouts”. They seem to be that kind of a vegetable. I love them. In fact, I would put them in my top 10 of veggies that I love. If you haven’t had a roasted Brussel sprout, then you haven’t really had a good Brussel sprout. Roasting brings out a whole new flavor that cannot be compared to boiled sprouts. It brings out the sweetness and cuts out that cabbagey flavor. They are crispy and caramelized on the outside and tender on the inside. I like to let them get really browned on the edges, and then as soon as I get them out of the oven I give them a sprinkling of ground garlic sea salt just before serving. Mitch didn’t think that he liked Brussel sprouts….then he had mine.
Roasted Brussel Sprouts
I buy fresh Brussel sprouts, sold here in little round cardboard containers. I'm sure you could use frozen ones, but I have always used fresh.
Place 2 containers of sprouts into a bowl. Sprinkle with salt and pepper, then toss with a good olive oil. You don't want them swimming in oil, just a nice coating. Place on a baking sheet and put into a 400 degree oven for 30 - 45 minutes. Turn once during cooking. You want them to be nice and caramelized looking. Sprinkle with another dash of salt and serve immediately.