Roasted Brussels Sprouts

by Maria on November 20, 2014



Brussels sprouts are loaded with nutrients of all types. They are especially high in vitamin C and K, and are also a good source of fiber and antioxidants.

One of my favorite ways to prepare them is to roast them in the oven with a little Kosher salt and extra virgin olive oil. Roasting vegetables helps to caramelize them and reduce the bitter taste while increasing the sweet taste. It also adds a nice crunch to the outer leaves. 

This dish is simple and quick to prepare and is as well-suited for the weeknight dinner as it is for entertaining. Adding just a touch of sugar helps the brussels sprouts caramelize and increases the likelihood that your children will love them!

Roasted Brussels Sprouts

1 stalk or 1 pound of brussels sprouts 

2 tablespoons Extra-vitgin olive oil

1/2 teaspoon Kosher salt

1/2 teaspoon sugar

1. Place a large, rimmed baking sheet in the oven and heat the oven to 450 degrees F.

2. Take the brussels sprouts of the stalk if neccessary. Wash, trim off the hard ends, remove any yellow leaves, and halve. Place in a large bowl and top with oil, salt, and sugar. Toss to combine.

3. With oven mitts, remove hot baking sheet from the oven and add the brussels sprouts. Spread out into a single layer with the help of a spatula.

4. Roast in the oven for about 10-15 minutes*, until tender and lightly browned, shaking pan once or twice to ensure even browning.

* Total cooking time will vary on oven temparture and size and freshness of brussels sprouts. Take one out and test after 10 minutes to see if it seems ready: crispy on outside and tender on the inside.



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