Ok, so Brussel Sprouts have not always been on my "will eat" vegetable list. So, when I got a small bag of them in my produce basket, I cringed. BUT! Forever being an adventurous eater, I gave them another try with the Roasted Brussel Sprouts....and these were really good! I don't think I'll crave them or go hunting for them at the grocery store when they are in season, but they rounded out our meal really well.
Roasted Brussel Sprouts
recipe adapted from Martha Stewart
2 tablespoons olive oil
Coarse salt and ground pepper
2 pints brussel sprouts, trimmed and halved
Preheat oven to 425 degrees. In a medium bowl, toss brussels sprouts with 2 tablespoons olive oil; season with salt and pepper. Add to a baking sheet, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.
Easy Cooking | Simple Cooking