Are they Brussel sprouts or Brussels sprouts? Whatever you call them, they're cute little things, aren't they? They can be pretty tasty too, especially if you roast them in the oven. As a matter of fact, even my children like them when they're roasted.
I like to prep them by cutting the dry bottom off, then I peel the outer leaves away.
Next I cut them in half and toss them with a little olive oil, salt, and pepper.
Into a hot oven they go - tossing every 7-8 minutes until they are caramelized and delicious!
Here we are after about 15 minutes. We're almost there - another 8 or 9 minutes and they should be perfect.
The flavor is hard to describe - sweet and delicious... kind of tender and creamy, yet there's enough texture to satisfy my chew factor. Roasting really enhances all the good in these little guys.
I hope you'll give them a try!
Oven Roasted Brussels Sprouts
- 1/2 pound small Brussels sprouts, trimmed and cut in half
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon Kosher salt (if using table salt, use 1/8 tsp)
- 1/4 teaspoon ground black pepper
- Preheat oven to 400F.
- Toss sprouts with olive oil, salt, and pepper.
- Spread in an even layer on a rimmed sheet pan.
- Roast for 25 minutes, tossing every 7 or eight minutes until done. Large sprouts may take longer.