Ya’ll.
I love roasted Brussels sprouts. I could honestly eat them every single day.
They’re SUPER easy to make and keep well in the fridge for a few days.
Sprinkle a little bit of sea salt on these suckers and they actually TASTE LIKE FRENCH FRIES.
If you’re looking for a super simple side to add to your Thanksgiving menu, this would be a good one to try out — it’s healthy, easy, AND delicious.
Ingredients
1 pound Brussels sprouts
3 tbs extra virgin olive oil
Sea salt (about 3/4 teaspoon or so depending on preference)
Freshly ground black pepper (about 1/4 teaspoon)
Directions
Preheat oven to 425F
Rinse the sprouts. Cut off the ends and peel off any discolored layers
You can slice the sprouts in half, but you don’t have to. I’ve tried it both ways and actually prefer leaving them whole. It seems to lock in some of the flavor — and it cuts out an unnecessary step
Spread the sprouts in an even layer on a baking sheet. Drizzle olive oil and sprinkle sea salt and pepper over the sprouts, moving the sprouts around to coat them evenly
They’ll cook for about 35-40 minutes in total, and you’ll need to shake the cookie sheet every 12-15 minutes or so to keep them from sticking
Keep an eye on the sprouts and take them out of the oven when they get too browned. I prefer a decent amount of browning on my sprouts because it gives them the perfect amount of crunchiness, but you don’t want them to burn too much
Voila! A simple side that goes great with almost any meal!
