basic roasted brussels sprouts

I honestly don’t know why I’ve never officially given these their own post!

They completely deserve it because this is my consistently go-to veg because it’s delicious (that’s first priority) and it’s versatile enough to accompany almost ANY meal!

I not only make these almost nightly with my family meals, but I often bring them to work, friend & family gatherings to share with others!

They are a 3 ingredient, simple recipe that I can’t really even call my own because I originally learned them from Barefood Contessa. But I will call them my own because I make, eat & share them ALL THE TIME.

All you really need to have on hand- add it to your grocery staple list- is fresh brussels sprouts. The other ingredients are additional staples you should have on hand too- salt, pepper, and olive oil.

The trick is to quarter these little guys, and make sure when you do so, to add the leaves that fall off to the pan as well!

The leaves turn into little charred chips and they are the best part, if you ask me, and my 5 year old!

so without further adieu-

Basic Roasted Brussels Sprouts

fresh brussel sprouts

olive oil

kosher salt

freshly ground black pepper

Preheat the oven to 425 degrees.

Trim & quarter the brussels sprouts. Place them & any leaves that have fallen from the base on a large sheet pan. Lightly sprinkle with salt, and freshly crack black pepper along the width & perimeter of the brussels in the pan.

Toss to combine. Bake in the oven for about 25 minutes, until the leaves begin to char, tossing with a spatula about half way through the cooking process.

Variations:

You can use olive oil spray if you like a lightly & evenly distribution of flavor, oil, and filling & satisfying plant-based fats.

There isn’t much difference in sodium between different forms of salt. I like kosher because of its texture and flavor. Typically with bigger granuales of salt, you can often use less and still get the falvor enhanceanment you desire.

Similary, you can use any pepper you have on hand,b ut again, I like the texture and flavor with freshly cracked.

Additions:

When you want to change up the flavor, try adding other seasoning like cayenne, Italian seasoning, even nutmeg! I’m a traditional kind of girl, so the salt, pepper, olive oil is my go-to version, but for special occasions I do add prosciutto!

I hope you love this enough to add it to your meals as much as I do!

xo,

Becca

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