Simple Roasted Brussels Sprouts

Scott calls these “salads” and will eat them raw if I let him.  I love them – boiled, steamed, roasted – it doesn’t matter to me.  I’ve tried different seasonings, spices, and methods, and it all comes back to just simple salt and pepper and a roasting in olive oil – that makes the best way to serve them for me.

fresh Brussels sprouts
about 1 tsp extra virgin olive oil
dash Kosher or sea salt
dash fresh ground black pepper

sharp knife
baking sheet

Clean the vegetable, removing any discolored leaves and quartering them.

Preheat oven to 425° degrees F.

Place the Brussels sprouts on the pan.

Drizzle with olive oil.  Toss until well coated.

Sprinkle with salt and pepper to your taste.

Roast for about 15 minutes, stirring once, or until tender.

Estimate about 3-5 heads per person.

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No cholesterol Very high in dietary fiber High in iron High in manganese High in phosphorus High in potassium High in thiamin Very high in vitamin A High in vitamin B6 Very high in vitamin C
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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