Roasted Brussels Sprouts

Brussels Sprouts Harvest
Brussels Sprouts Harvest (Photo credit: Jasmine&Roses)

I don’t know why I was never exposed to these adorable little veggies before.  I know they have a reputation for tasting like dirt, but the way I made them tonight was delicious to me and even stomachable to my husband who avoids green veggies at all costs.  I will have to be honest and say the kid is still not on board.  She likened them to ‘spicy rubber’, but I’m working on her!

If you’re still with me, then you’ll be glad to know it’s super easy.  I just followed the instructions on a package of pre-washed sprouts, which I’ve detailed below.  I found the key was halving them.  Last time I roasted them whole.  Not good.  They are much more tender this way!

1lb brussels sprouts

2tbl olive oil

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 400 degrees.  Wash, trim and cut the sprouts in half.  Mix all ingredients in a medium sized bowl.  Spread the sprouts on a pan (I used a glass dish) and cook for 20-35 minutes.