So simple it barely qualifies as a recipe, but roasted brussels sprouts are one of my favorite things to make.
- 1.5 lbs brussels sprouts
- 3 tbsp olive oil
- 2-3 pinches salt (whatever kind you prefer; course grained salt is better)
Preheat oven to 350°F. Cut the ends off the brussels sprouts, and cut them in half, or in thirds if they’re big. Don’t worry about leafy bits coming off; keep them with the chopped sprouts.
Put the chipped brussels sprouts in a mixing bowl. Sprinkle in 3 tbsp olive oil and a few pinches of salt. Mix them about until the oil is distributed fairly evenly. Pour the oiled brussels sprouts on a baking sheet (preferably with edges) and spread them as evenly as possible.
Roast them in the oven for 30 – 40 minutes total. About halfway through, flip the brussels sprouts over.
They’ll have a crispiness to them when they first come out of the oven (almost like kale chips), and they’re best eaten soon afterward. Enjoy!