Brussel Sprouts
Delicious, crispy brussel sprouts from the oven
I didn’t grow up eating brussel sprouts. And the only time I ever saw them, they were boiled. They didn’t look appetizing.
When we were stationed in New Mexico, someone mentioned them. I was super excited and asked how to cook them. The lady looked at me, rolled her eyes, and then told me you can boil them or bake them. She said they can be made however I want. Then she walked away.
Now, to be honest, that’s true. The frustrating thing, at the time, was that I genuinely had NO experience with the vegetable. I didn’t know they could be eaten raw. I didn’t know how long to cook, or how. After that experience, I didn’t try cooking them for 10 years. How sad! Because they ARE delicious!
So here, I am going to explain everything. Is it easy? Yes. Will I make fun of you for not knowing that? No.
Brussel sprouts
Olive oil
Salt
Pepper
Preheat oven 400°F (204°C)
Wash sprouts and remove any outer leaves that look bad.
Cut off end, then cut into quarters. Place in a bowl.
Drizzle olive oil over sprouts and sprinkle with salt and pepper. Mix well with hands.
Put on parchment paper lined bar pan.
Roast 20-30 minutes.
Pro tip: Keep a sink filled with super hot, soapy water to immediately clean greasy bowls. I have gloves so I can use very hot water, and I keep scrubbies (cut into 4 pieces) easily accessible to make cleaning pots easier.
Preheat oven 400°F (204°C). Wash sprouts and remove any outer leaves that look bad. Cut off end, then cut into quarters.
Place in a bowl.
Drizzle olive oil over sprouts and sprinkle with salt and pepper.
Mix well with hands. This spreads the oil evenly so they taste better.
Put on parchment paper-lined bar pan.
Roast 20-30 minutes.