Roasted Brussels Sprouts
Brussels sprouts are one of those vegetables that every child and some adults turns their noses up at. I admit that I have always been one of those people, but realized that I had never really tried them before. They are so pretty, and anything that pretty can’t be terrible, right?
I decided to keep my preparation simple, not adding a lot of butter and cream, but by tossing them in a little bit of olive oil and roasting them in the oven until they caramelized a bit. I must say they were surprisingly good. How had I never had Brussels sprouts before?
Roasted Brussels Sprouts
- 16 0z. of fresh Brussels sprouts (depending on how many people you are serving, I don’t think that it matters how many you are roasting)
- 3 tbsp extra-virgin olive oil
- salt to taste
Preheat the oven to 375°. Boil halved Brussels sprouts in abundant boiling water for about 5 minutes. Drain and toss with olive oil and salt. Lightly brush a baking sheet with olive oil and arrange the sprouts on it cut side down. Roast until the sprouts are lightly browned on their cut sides, about 20 minutes.
Italicious 
The way that you make them, makes them look so delicious!!! Thanks for the great suggestion!