I always hated brussel sprouts with a passion. Every time I saw them, I cringed, because they always looked unsettlingly gross, like shriveled little lettuce heads. However, I have turned a new leaf (ironically) as of late, because I've created a new way of making them, which doesn't involve boiling them until they become a soggy mess.
Now I make these at least once a week and will eat them either with dinner or as a quick snack. Added bonus: they're one of the world's most nutritious veggies! Read up on their healthy benefits here, but first, learn how to make them the way I love 'em.
Roasted Brussel Sprouts with Sea Salt (makes enough for 4)
- 1 dozen brussel sprouts, halved to make 24 pieces
- 3 T olive oil
- 1 t sea salt
Preheat oven to 400 degrees Fahrenheit. After washing and halving brussel sprouts, pat off extra water with paper towels. You may see that they are loosing a few layers of their leafy shell, but that happens usually, don't fret. Place the sprouts in a bowl and drizzle with olive oil. Toss in oil, and spread on a baking sheet (no need for cooking spray, they're already coated in olive oil!). Sprinkle with sea salt and bake in oven for 20-25 minutes.