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