without further chatter, i give you the easiest and yummiest roasted brussels sprouts you’ll ever make…
no pictures as they were gone before i could get to that!
Roasted Brussels Sprouts
Source: allrecipes.com i’ve just made a few of my own tweaks, nothing major
Serves: approx 6 servings
Cook time: 45 minutes
1 1/2 pounds Brussels sprouts, ends trimmed and all of the yellow leaves removed. I also halved them.3 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
1/2 tsp fresh ground black pepper
Options: of course there are endless possibilities, you could add some fresh garlic or almost any cheese for variety. but we’re sticking with simple on this one. feel free to experiment as you wish.
1. Preheat your oven to 400. Line a cookie sheet with foil.
2. Put all ingredients in a large ziplock bag. Seal tightly and shake to coat the sprouts. Pour it onto your foil lined cookie sheet, and place in on the center rack in oven.
3. Roast in the oven for 30-45 minutes. Shaking pan every 7 (or so) minutes to help them brown evenly. Reduce the heat if needed to prevent burning. They should be a dark brown, almost black, when done. Serve immediately.
Note: if you want to make it even easier toss them in a foil pouch on put on the grill with whatever meat you’ve already got on there this summer. they will be done in no time at all! Just make sure they get nice and brown and a touch crispy.