I have hated Brussel Sprouts for as long as I can remember. I agreed with my brother who always said, “They’re Nature’s killer – they warn you with their terrible taste!”
But maybe my tastes have changed, or maybe I finally found a way to cook them that made them sweet and savory and crunchy and chewy all at once! Once I found this method of cooking Brussel Sprouts, a) I’ll never cook them any other way, and b) unfortunately I end up eating most of them right as they’re coming out of the oven and before I even get them to a serving dish!
- 1½ pounds Brussel Sprouts
- 3 Tablespoons Olive Oil
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Trim the ends of the Brussel sprouts and plunge them in a bowl of water to wash, tearing off any yellow outer leaves. In a bowl mix the Sprouts with olive oil and salt and pepper. Place on a roasting sheet for 30-40 minutes. Shake the pan gently a couple times during roasting to brown everything evenly. They should be crisp on the outside and tender on the inside.