Trust me when I say this: unless your grandma was Ina Garten or B. Smith (Go ahead, & google them, youngins), Brussels sprouts were probably not the best dish that she ever made you eat. In fact, most would agree that their childhood memories of Brussels sprouts are far from fond. Thankfully, this method allows us to take a second look at, and request several helpings, of this delectable dish. I dare say that we can create better memories of Brussels sprouts by cooking them this way.
1 lb of Brussels Sprouts
3 Tablespoons of Olive Oil (Pasolivo is my latest passion!)
1 Teaspoon of Alaea Hawaiian Salt
2-3 Cloves of Garlic, Crushed
1 Teaspoon of Black Pepper *optional*
- Preheat your oven to 400 degrees.
- Cut off the ends of your Brussels sprouts, and peel away the outer layer. Remove any discolored leaves.
- Slice the Brussels sprouts in half.
- Place them into a large bowl, and mix with the olive oil, garlic, and seasonings.
- Spread evenly onto a sheet pan.
- Roast 35-45 minutes.* Continue to check your Brussels sprouts after 25 minutes, and shake the pan to help them brown evenly.
*Some people like them extra crispy, and super brown. I am not into charred food, so I prefer to cook them just long enough for a slightly crispy exterior, and tender interior.
If you are lucky enough to have Pasolivo Lemon Olive Oil, a bit of lemon zest would make a fabulous addition during plating.
My pork loving friends often borrow this recipe, and tweak it with bacon. Apparently, the bacon will crisp nicely in the oven with the Brussels sprouts.
Add slices of onions, carrots, or potatoes for a nice mixed roasted vegetable medley.
Give Brussels sprouts another try. You just might surprise your family, and yourself, with a new favorite vegetable.