A simple, delicious way to prepare Brussels sprouts!
I never believed I could like Brussels (as I now affectionately call them) but roasting them is a game changer. Using fresh is definitely the way to go here which makes this a seasonal dish but that's actually a really good thing.
The first time I had Brussels sprouts they had been microwaved from frozen, they were mushy and tasted just like they smelled, farty. Not exactly a food to be excited about. I was blown away the first time I had them roasted from fresh with a bit of balsamic, it's been a love affair ever since. This recipe doesn't include balsamic, but you could try that out for sure, just drizzle a bit on when you're drizzling the oil. Remember, start with just a little.
Brussels sprouts - by the stalk, by the bag, by the handful
1-2 TB Grapeseed oil (you want an oil with a high smoke point)
Salt & Pepper to taste
Step 1: Mise en place
Preheat your oven to 400 degrees and line a heavy baking sheet with parchment paper
While preheating, wash and dry the Brussels, cut a bit off the end of each sprout, cut each in half (I cut the end, then cut in half - don't make two separate operations) Also, if you just cut sprouts off the stalk you can skip taking a bit off the bottom
Add cut Brussels to a bowl, drizzle with oil, add salt and pepper then shake. You want the oil, salt, and pepper to coat the halves. Go lightly on the oil, you want them coated, not dripping. You can always add more as you toss if they need it, but you can't take away!
Place the sprouts cut side down on the parchment paper like so.