Saturday, January 14, 2012
Roasted Brussels Sprouts
1 pound fresh Brussels sprouts, washed, brown ends cut off
2 Tbsp. olive oil
1-2 tsp. kosher salt
Heat oven to 400 degrees. Use a heavy shallow roasting pan. I use my Pampered Chef Bar Pan.
Clean and dry Brussels sprouts. Place in a bowl and drizzle oil over top and mix until the sprouts are completely covered. Add kosher salt (you can be a little skimpy since you can add more salt after they are finished.
Roast in oven for about 30-40 minutes, turning every 10 minutes so all sides of sprouts are browned. The outer leaves will get crispy and very brown. Check for doneness by poking a fork into them. If they are just tender, they are done.
Add more salt, if needed. Serve with a side of balsamic vinegar for dipping. You will never eat boiled Brussels Sprouts again!