When it comes to cooking veggies, roasting is the way to go for many kinds. Many kids and adults alike love roasted veggies over boiled or sautéed ones.
Brussels sprouts are one of those vegetables that are extra delicious roasted until they are just a little golden brown on the outside. Roasting brings out the fresh, nutty flavor of the Brussels sprouts, and you don’t need to do much to make them!
You can roast them whole, or roast the leaves to make Brussels sprout chips! (The chips cook quickly – Just be careful to make sure they don’t burn!)
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts. Mix them in a bowl with the olive oil, salt and pepper. Or, mix them in a tightly sealed quart-sized Ziploc bag. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.