The magic I am about to share is a delicious recipe for brussel sprouts. Yeah, I’m not confused. I know what delicious means and I know what a brussel sprout is. Up until two years ago I would have made a lovely little face at you that was full of doubt and very likely would have rolled my eyes but I’ve since changed my mind about these little green goodies. Brussel sprouts serve as our dinner vegetable at least once a week and this recipe is my favorite way to prepare them. It only needs three ingredients and I like to pop them in the oven to roast for 30-40 minutes while I prepare the rest of dinner. If you want something that is salty, has a touch of crispness, and is full of nutrients then look no further! We usually serve them as a side at dinner but with the fiber from the sprouts and heathy fat from the olive oil they are also great as a snack that will keep you full while satisfying the potato chip craving.
I typically start with a bag of brussel sprouts from Costco – about 1 lb. After washing, I cut the ends off and peel the leaves apart so that the sprout is separated into several layers. Occasionally toss a center to the puppy who is begging ever so sweetly at your feet (brussel sprouts are Sampson’s absolute favorite!). After I have created a bowl full of leaves and centers, I rinse everything in cold water for one minute and then run it through a salad spinner. The cold rinse followed by a ride through the salad spinner ensures that you get the crispiest sprouts possible and is key in this recipe. After the salad spinner has gotten the majority of the water out, arrange the brussel sprouts into a single layer on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper to taste. Bake at 425 for 20 – 40 minutes, depending on how crispy you like them. Yummmm!
- 1 pound brussel sprouts
- 1-2 Tbsp organic olive oil
- 1-2 tsp kosher salt
- pepper to taste (optional)
- Preheat oven to 425.
- Cut the ends off of the brussel spouts and peel the leaves apart so that the sprout is separated into several layers.
- Rinse leaves and centers in cold water for one minute and then run it through a salad spinner.
- Arrange the brussel sprouts into a single layer on a baking sheet.
- Drizzle with olive oil and sprinkle with kosher salt and pepper to taste.
- Bake at 425 for 20 - 40 minutes, depending on how crispy you like them.
