Yummy! Especially the leaves that fall off. This recipe is so simple. Jacob doesn’t really like Brussels Sprouts, but I could eat these all of the time. I made sure to shake the pan and stir every 10 minutes or so. I halved my sprouts, and used a box from Kroger to feed 5.
Ina’s Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Update 5/25: I made these again, and added garlic powder and sage. Even yummier the second time around! Esp the crispy, almost burnt leaves. I didn’t turn these at all, and they were fine.
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.