I think I may prefer roasted brussels sprouts over french fries.. what?!! Yes. If you are a fan, then you know what I’m talking about. If you haven’t tried them, then you probably think I’m wacky. But it’s true! Sometimes, I will make a big bowl of them for lunch, over some quinoa, and it’s perfect. Brussels sprouts may have a bad rep to some, but I am telling you, they are crispy, salty and one of my absolute favorite sides. I make them at least once a week, if not more! I’ve made them with dijon mustard, sometimes with balsamic, but I always go back to plain olive oil, sea salt and pepper. They don’t need anything fancy, they are perfect as they are 🙂 I don’t like to add too much when I roast veggies. Back to the basics is where it’s at.
They have to be a little crispy and golden on the outside, in my opinion! So give them a second try if you’re not a fan, you may be surprised. You may even become addicted. I serve brussels sprouts with anything, even over a salad. They are hearty, filling and make the perfect side dish. You’re in for a treat!
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Preheat oven to 425 degrees.
- Rinse off brussels sprouts. Chop off ends and then chop in half. Place in large bowl. Add olive oil, sea salt and pepper. Mix until all brussels sprouts are coated in the oil. Place on shallow baking sheet.
- Roast for 20-25 minutes, until they are a nice golden brown and crispy! I also like to flip them over halfway through to make sure all sides are browned.
- I said it serves 4 servings, but it just depends. We finish all of them between the two of us!