Tuesday, December 1, 2015

Simple Roasted Brussels Sprouts

The preparation and seasoning of these sprouts is utterly simple, but they are packed with flavor. This might be my new favorite way to eat them. I topped mine with a sprinkle of fleur de sel before serving, just because I had some, but they don't need it.

1 lb Brussels sprouts, trimmed (large sprouts halved)
Olive oil
Salt and pepper
Fancy salt for topping (optional)

Preheat the oven to 400 degrees.

Place the sprouts in a bowl and drizzle generously with olive oil. Season with salt and pepper.

Spread the sprout on a rimmed baking sheet in a single layer. Roasted for 25-30 minutes, until nicely browned and crispy on the outside and tender when pierced with a fork. Serve hot, topped with a bit of fancy salt if desired.

Serves 3-4.

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