Roasted Brussels Sprouts

      Often, I crave roasted vegetables. I adore the way the high heat caramelizes and slightly chars the outside edges of whatever vegetable I'm cooking. Add a little kosher salt to the mix and you have a delicious side dish for any entree.

     Brussels sprouts get a bad wrap. They tend to be a little bitter when steamed, but when they are roasted they change into a slightly sweet, delicious vegetable. Roasting helps to turn the outer leaves crisp and crunchy which compliment the tender inside. Adding enough salt also helps to bump up their flavor. I love these as a side dish because they are not too rich, too spicy, too sweet or too overpowering. They are exactly what a side dish should be…a compliment.

Roasted Brussels Sprouts

adapted from Ina Garten

Brussels sprouts (as many as you want--up to 1 1/2 lbs.)

olive oil

kosher salt

fresh ground pepper

Preheat oven to 400º F.

Remove a couple of the outer leaves and cut off the brown ends of the Brussels sprouts. Cut extra large sprouts in half. Place all sprouts in a bowl and drizzle olive oil, kosher salt (approx. 1 teaspoon) and freshly ground pepper. 

Pour them in a sheet pan and roast them for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan ever so often to help the sprouts brown on all sides. Sprinkle a little kosher salt on these right before serving, and serve warm.