I know. Brussels sprouts. Gross, right? No, they’re not! I first had these when I was pregnant at work. One of the girls I worked with made these and they were a huge hit. I hadn’t tried making these until fairly recently, and now I’m hooked. Even my mother loves these! (We’re not really veggie girls, if ya know what I mean.) Since I’ve started making these, I’ve seen this recipe all over, including The Barefoot Contessa and Paula Dean (except Paula uses butter instead of olive oil, of course.)
Roasted Brussels Sprouts
Preheat oven to 400 degrees. Trim the bottom of the sprouts and remove loose leaves. Place the sprouts on a baking sheet. Cover with olive oil, course kosher salt, and pepper. Shake the pan to cover. Bake for 30-45 min. Shake every 5-7 minutes. The sprouts should be blackish brown.