Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Roasted Brussels Sprouts
These tiny cabbages are transformed in the oven, becoming tender on the inside with crispy, caramelized outer leaves. Tossed in olive oil, sea salt, and a crack of black pepper, they offer a savory and slightly nutty flavor profile. This simple, high-fiber side dish is an elegant and healthy addition to any roasted meat or holiday spread.
These tiny cabbages are transformed in the oven, becoming tender on the inside with crispy, caramelized outer leaves. Tossed in olive oil, sea salt, and a crack of black pepper, they offer a savory and slightly nutty flavor profile. This simple, high-fiber side dish is an elegant and healthy addition to any roasted meat or holiday spread.
Ingredients
- 0.25 tbsp Brussels Sprout, trimmed
- 1 tbsp Olive Oil
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper, ground
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
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