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Whether you pronounce them Brussels sprouts or Brussel sprouts (which is actually wrong – I know, I had it wrong too), we’ve got an amazingly simple roasted recipe for you to share with the friends and family.
Here’s what you’ll need:
1 rimmed baking sheet
INGREDIENTS:
- 1 lb. Brussels sprouts
- 1 tsp. Olive oil
- ½ -1/2tsp. kosher salt
- Few turns of black pepper
- ½ tsp. garlic powder
This recipe makes 4 servings.
DIRECTIONS:
- Preheat oven to 400 degrees.
- Give your Brussels sprouts a good rinse and dry them out. It’s important you get them as dry as possible. You want to roast these sprouts, not steam them!
- Trim off the thick ends and slice them right down the middle (lengthwise).
- In a mixing bowl, the trick is to toss your sprouts with the olive oil, garlic powder, salt, and black pepper.
- Get ahold of your rimmed backing sheet and lay out your sprouts evenly, making sure the flat sides are face down. If you can help it, try to keep a little distance between each sprout. This will help give those edges a nice crispy texture
- Place into the oven for 30 minutes or until the tops reach a slight golden brown and the bottoms are caramelized. Also! At the 15 minute mark, consider shaking the baking sheet up a bit. Moving them around some will help ensure they don’t stick to the pan. Be sure that all of the sprouts remain face down!
- Take them out of the oven and let them cool down a bit and they are ready to serve!
Enjoy your delicious sprouts!
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By A.J. Gibson
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A.J. Gibson is a contributor at SBLY Media.