Roasted Brussels Sprouts
March 8, 2008 | Tags: - - - -

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This is the recipe that confirmed for me that Brussels sprouts are a tasty treat that have gotten a bad reputation. When I tried braising them they turned out good, roasting makes them great! Not only is this a tasty recipe, but it couldn’t be simpler. Roasted Brussels sprouts are completely different from soggy boiled ones. The outer skins of the sprouts crisp and the sprouts stay firm. The roasting intensifies the flavors, and the caramelization brings out a nutty flavor in the sprouts.

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Roasted Brussels Sprouts

Ingredients:

  • 1 lb. Brussels Sprouts, halved with the stems and outer leaves removed
  • 1/4 tsp cayenne pepper
  • 2 Tbs olive oil
  • Salt (roughly 1/2 tsp) & pepper, to taste

Directions:

  1. Pre-heat the oven to 450 degrees.
  2. Toss the Brussels sprouts with the oil and cayenne pepper. Add the salt and pepper to taste.
  3. Spread the sprouts onto an even layer on a baking sheet.
  4. Bake for 30 minutes or until the edges brown and crisp and they are fork tender. Flip the sprouts half way through.
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5 Responses to “Roasted Brussels Sprouts”

  1. Christine Says:
    March 8th, 2008 at 6:50 pm

    Oh, I love roasted Brussel Sprouts throw some pancetta in there and I am good to go!

  2. Luke Says:
    March 9th, 2008 at 12:23 pm

    Oh Pancetta! I love it. That or some bacon would go great.

  3. Rosa Says:
    March 10th, 2008 at 8:57 am

    That’s always something extremely yummy!

    Cheers,

    Rosa

  4. Cricketts Says:
    March 10th, 2008 at 9:12 pm

    Cannot wait to try it and with teh pancetta or maybe some Schulz’s bacon from the Barossa.

  5. vicky Says:
    October 12th, 2008 at 10:45 am

    awesome with some balsalmic vinegar too !

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