Roasted Brussel Sprouts

This is one of those amazingly easy side dishes I love to make so much. Why, you ask? Because it takes me 5 minutes to prep, it cooks in the oven while I make the entree, it’s healthy, and it’s oh so delicious. Tasty, easy noms are the best! You can do this with all kinds of vegetables, but brussel sprouts are probably my favorite.

For all of you brussel sprout haters out there; try this at least once. I hated brussel sprouts unless they were mixed with bacon until a friend made this for me. I’ve been in love ever since! Most brussel sprouts are tasteless, mushy, overcooked masses of uck, but THESE brussel sprouts are crunchy, salty, flavorful green orbs of delight.

Warning: THIS RECIPE IS VERY FLEXIBLE (i.e. I can’t give you exact measurements because it’s based on your own tastes)

Ingredients:

Brussel sprouts, halved (As many as you want)

Olive Oil

Pepper, to taste

Salt, to taste

Preheat your oven to 400 degrees. Cut your brussel sprouts in half and wash thoroughly.

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Put the brussel sprouts in a bowl and drizzle with olive oil, salt, and pepper to taste. I usually use about 2 tbsp olive oil, 1 tsp salt, and 1 tsp pepper (I like pepper) for 2 people. Mix well.

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Spread the brussel sprouts on a pan. I use foil because it’s easier to clean, but you don’t need to do that. Make sure they are in a single layer or they won’t get crispy.

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Roast the brussel sprouts for about 20 minutes until they look nice and brown like the image below. If you want less/more crunchy brussel sprouts, you can adjust the time by 5 minutes either direction. However, more than 25 minutes will overcook them, so be careful.

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Eat these with anything! They go with almost any style of food, Japanese, Chinese, Italian, American, Spanish… you get the picture. Hope you enjoy them as much as we do.

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