If you hate Brussels sprouts, I'm here to tell you… you are missing out. Because you haven't had these roasted Brussels sprouts.
It was this method of preparation that made my daughter fall in love with Brussels sprouts when she was 4 years old. She's 12 now, and they are now one of her very favorite vegetables.
In fact, when I took her to Whole Foods once and got some steamed Brussels sprouts from the prepared food section, she hated them. She said, “Mom, these aren't like your Brussels sprouts!”
Why are they so good? It's all the saturated fat (yes, it's good for you) and the caramelization that takes these Brussels sprouts over the top. Brussels sprouts can taste bitter when not prepared correctly, but the roasting in fat is what makes them so delicious.
Roasted Brussels Sprouts
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 4 servings
- Category: side dish
- Preheat oven to 400 degrees Fahrenheit.
- Cut off the ends of the Brussels sprouts and remove any yellow outer leaves.
- Cut the Brussels sprouts in half.
- Melt the fat and pour over Brussels sprouts on a Silpat-lined baking sheet.
- Sprinkle with sea salt and black pepper.
- Roast in the oven for 35 to 40 minutes, or until crisp on the outside and tender on the inside.
- Toss the sprouts occasionally so they brown evenly.
- Remove from the oven.
- Add sea salt and black pepper if necessary.
- Serve immediately.
Keywords: brussels sprouts