Simple Roasted Brussels Sprouts
It’s time to K.I.S.S.
No, not kiss as in “smooch”. I don’t think my mister would like that.
It’s time to K.I.S.S. as in Keep It Simple Stupid. And these brussels sprouts are stupid simple.
Speaking of stupid, when I was chopping these up my husband picked up a brussles sprout and asked me, “What happens if you don’t pick these while they’re still small?” And without skipping a beat I said, “They grow into cabbages.” And the dumb dumb believed me! Shawn is too easy to trick sometimes. Don’t worry, I told him he was an idiot…I mean…I told him they’re not baby cabbages. *wink*
Sometimes I can fall into the trap of wanting to make dishes a little fancier or a little more complicated than necessary. But with most vegetables you don’t need to do a whole lot to bring out their wonderful flavor. And it doesn’t get much more delicious or simple than these perfectly roasted brussels sprouts. It will turn you into a brussels sprouts lover instantly.
By the way, did anyone else think it was “brussel” sprouts, not “brussels” sprouts. So weird that there is an “s” on the end. But Google says so, so brussels sprouts it is.
Simply trim them, toss them in a little olive oil, salt and pepper and roast for about 20 minutes. That’s all they need. Their natural sugars get released and slightly caramelize, it’s amazing. You don’t even need to toss them as their roasting. The oven does all the work for you. Giving you plenty of time to get the rest of dinner ready.
And if you want to keep it extra simple, roast them on parchment paper so there is no clean up. Parchment paper might be my best friend in the kitchen. I’m using it constantly.
If you were to peek into my house on a typical weeknight, this is exactly the type of side dish I would be making for dinner. Don’t worry, I’ll serve it with a main dish that is a little fancier. Tune in Thursday to see what. Want a little hint? It involves pork chops and a vanilla bean. Say what?
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 1. Preheat oven to 425 degrees with the rack in the upper 1/3.
- 2. Trim the brussels sprouts by cutting the bottom 1/8″ off the base, peeling away the loose outer leaves that should easily fall away once the base is cut, then slice in half.
- 3. Toss in olive oil, spread in an even layer on a parchment lined baking sheet for easy clean up. Salt and pepper.
- 4. Roast until the brussels sprouts begin to turn golden brown, about 20 minutes. No need to toss or turn the sheet while they are roasting.
- 5. Serve immediately while warm. Will keep in an airtight container for 1 week.
- Calories: 158
- Fat: 12g