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
Balsamic vinegar

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!
For variety -- cut up some shallots and roast them with the Brussels Sprouts -- make sure you turn them frequently so they get crispy too.

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