Roasted Brussels Sprouts

It wasn’t until a couple of years ago that I even knew what brussels sprouts looked like – I mean, how they grew:

They’re available at some grocery stores this way: you just buy the entire stalk. So I did.

It’s so easy! All you do is take a knife and (carefully!) remove the little ‘buds’. Wash them, put them in a ziploc with a little olive oil to coat, salt, and pepper, and shake-shake-shake:

On a baking pan, and into a 400* oven.

I started checking them at about 25 minutes and they were ready right at 30 minutes.

Here’s how they looked – oh they were so good! I liked that some of the sprouts were smaller and some larger, so some turned out a little softer and some more firm – not all the same, which was nice.

They do need a generous amount of salt once they come out of the oven, but they turned out so nice. One of the things I like best about cooking in the winter is that roasted vegetables – from carrots to potatoes – seems so right.

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