Roasted Brussels Sprouts
This recipe is about the Brussels Sprouts, the simplicity lets the flavour shine. By roasting the Brussels Sprouts the natural sugars caramelize and you’re left with slightly charred veggies that have the most incredible nutty flavour.
453 g Brussels sprouts, trimmed and cut in half lengthwise
2 tbsp extra virgin olive
Kosher Salt (or coarse)
Preheat your oven to 425
Combine the Brussels sprouts and oil together on a baking sheet and season liberally with salt and pepper (about ½ tsp salt and ¼ tsp pepper); mix well ensuring the Brussels sprouts are evenly coated in the oil, salt and pepper.
Place the baking sheet in the oven and roast the Brussels sprouts for 18 to 20 minutes, until the Brussels sprouts are slightly charred, make sure you shake the pan a few times to ensure the Brussels Sprouts don’t stick and burn.
- Feel free to add garlic when you add the Brussels sprouts but I didn’t find it necessary