With Thanksgiving just a few days away, I thought I would share a couple of healthy, and easy side dish options. I love Brussels Sprouts. When they are cooked just right, they are like little, buttery morsels of flavor and nutrients. I have heard a lot of people that say, “I can’t stand Brussels Sprouts!” and when I ask how they have had them prepared, they say, “Oh my Mom used to steam them.” I’m sorry, but I am a firm believer that nothing tastes good simply steamed.
This recipe keeps things super simple. I’ve tried many different recipes for roasted Brussels sprouts. Some with balsamic vinegar, some with cranberries and maple syrup, and while I have enjoyed most of them, I have found that a little olive oil, salt and pepper are really all these little cabbages need to be delicious.
These make a great side dish to any meal, or even a great snack.
These roasted Brussels Sprouts are easy to make and so delicious!
- 1 lb Brussels Sprouts
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
Preheat oven to 375 degrees.
If any portion of the stalk remains on the Brussels Sprouts, trim it off, then slice in half. Some of the outer leaves may fall off, which is fine.
In a large bowl, combine the trimmed and halved Brussels Sprouts with the olive oil, salt, and pepper. Mix well to combine.
On a large baking sheet lined with parchment paper, spread the Brussels Sprouts out cut side down. This will provide a nice carmelization.
Roast in the oven for 35-45 minutes or until the outside is brown and crispy and the inside is tender. You can flip some of them half way through or even just give the pan a good shake to mix them up a bit.
Sprinkle with more salt and pepper to taste. Best served hot, while the leaves are still crispy!