If you think that you hate Brussels sprouts, this recipe will change your life. These fantastic roasted Brussels sprouts have converted 4 non-Brussels sprouts eaters in my life into Brussels sprouts lovers. And I am guilty of being one of the four. These are deliciously addicting- salty and crunchy on the outside and tender- but not mushy- on the inside. We probably ate these as a side dish once a week for most of November and December!
To get the most flavor out of the Brussels sprouts, choose ones that are small, bright green, and look fresh.
Roasted Brussels sprouts (Ina Garten)
1 lb Brussels sprouts, washed and dried
2 tbsp olive oil
1/2 tsp maldon or other flaky sea salt
1/2 tsp freshly ground black pepper
Preheat oven to 400. Carefully cut away the bottom ends of the Brussels sprouts but leave the head intact. Remove any discolored outer leaves. In a large bowl, combine the Brussels sprouts with olive oil, salt, and pepper. Transfer to a baking sheet and roast for 35-40 minutes, shaking the pan to toss occasionally. They should be really crisp on the outside and tender inside. Taste for seasoning and sprinkle with additional flaky sea salt before serving if desired.