From the kitchen of: Isabel Canfield
I never grew up eating brussel sprouts as a child, so I don’t really understand how people dislike them so much. I think most kids grew up with parents not knowing how to really prepare them properly. They would just boil the crap out of them until fork tender, leaving all that delicious flavor in the water. I can’t imagine that being good at all. But honestly, brussel sprouts are quite flavorful. They’re cute little leafy buds very similar to cabbages, just in a much smaller scale. They’re high in fiber and vitamin C. If you were a victim of boiled brussel sprouts and vowed to never eat them again, give them a second chance. Roasting them will change how you feel about them.
1 box of fresh brussel sprouts
3-5 tablespoons of olive oil
salt + pepper
ground sea salt
1. Wash and cut. Before cut the brussel sprouts in half, be sure to watch them thoroughly. If they’re not organic, they might have some pesticides on them. Run the sprouts under cold water. Pat completely dry. Then cut the spouts in half. Meanwhile, preheat the oven to 350º.
2. Season the brussel sprouts. Place the halved sprouts on a baking sheet. Drizzle olive oil, about 3-5 tablespoons, and season with salt and pepper, about half a teaspoon each. Mix together by hand to make sure all sprouts are coated.
3. Roast the sprouts. Place the baking sheet in the oven. Let it roast for about 35-40 minutes. Mid-way through, take a spatula and turn them over to roast the other side. At 35 minutes, they should be nice and golden brown. Take a bite to make sure they’re cooked through. If they need more time, just give them 5 more minutes in the oven. Oh, the outer leaves that fall off get so nice and crispy. They’re delicious.
4. Serve as a side, feeds 4. When you spoon the roasted brussel sprouts on plates, I like to sprinkle a dash of ground sea salt for an extra bit of saltiness. Tasty!
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