Thanksgiving is just around the corner, and I plan on making roasted Brussels sprouts as one of the sides. This is far easier than my other Brussels sprouts recipe and yields the same crispy, golden brown result.
If you haven’t gotten the taste of the bitter, boiled version out of your mind when you first tried them 20+ years ago, give these a shot. I read somewhere that they bred the bitterness out of them, hence why they are so popular. Not sure if that is why they taste better, or if it’s because we’re all cooking them in every method except boiling.
You can make your own variations with this simple recipe. If you like onions or crumbled cooked bacon on top, then do it. Or you can roast them with just olive oil and salt.
Roasted Brussels Sprouts
- 1 – 1.5 lbs. Brussels sprouts
- Olive oil
- ¼ cup Thinly sliced onions (optional)
1) Preheat oven to 350 degrees. Rinse Brussels sprouts. Cut stems off sprouts and cut each in half. In a large bowl, coat sprouts in olive oil. Place sprouts on a baking sheet in a single layer. Sprinkle with salt, spread onions on top. Roast for 8 minutes, move them around with a spatula so both sides get brown. Roast for 8 more minutes or until they are tender and golden brown. Serve warm.
**I had really small Brussels sprouts to work with, so 16 minutes worked for me. If yours are larger they may take a longer time, or you can quarter each sprout rather than halve them to reduce cooking time.