Brussels Sprouts. Not super high on my cravings list. I prefer ice cream. Or cake. But in the spirit of being a well-rounded human being, I figured I should give them the chance. And you know what? I liked them.
Roasted Brussels Sprouts
- Brussels sprouts
- Olive oil
1. Rinse the sprouts. Chop off the brown stem end, and then chop each one in half top to bottom.
2. In a bowl, drizzle them sprouts with olive oil, sprinkle with salt and pepper to taste. Toss to coat.
3. Roast on a cookie sheet at 400 degrees for 20-25 minutes (depending on how full your pan is), tossing occasionally to ensure an even roast. They are done when they are a little browned, and just soft enough to easily stab with a fork. Don’t over cook!
Have a great Wednesday, friends!