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Crispy Roasted Brussels Sprouts

1 pound Brussels sprouts, washed and dried
Approximately 2 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 400 degrees.
Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends.
Peel away any leaves that naturally separate from the hearts; this will be anywhere from one-half to three-quarters of the leaves.
Place the leaves only in a large bowl, and toss with 1/2 tablespoon of olive oil plus salt and pepper to taste, until all leaves are lightly coated.

This is the simplest version of this recipe.  Add some red onion, some bacon, or some pancetta for a  different flavor.

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