Brussels sprouts may be a hard sell for some people, but I think it’s just because you either: 1) haven’t had fresh ones; or 2) you haven’t cooked them the right way. No one wants gross water logged mushy Brussels sprouts. This is a recipe you can start with to dip your toes into the world of good Brussels sprouts. For the absolute freshest Brussels sprouts, short of getting them at a farm or off the farmer’s market truck, buy a stalk of them if you see them at the grocery store. It’s a lot of Brussels sprouts (see the picture if you don’t believe me), but a great deal and the taste is so much better. If you can’t find any, then of course use what you can find. Fresh is preferred to frozen for this recipe.
Prep Time: 5 mins
Cook Time: 30 mins
Serves 3-4
2 tbsp extra virgin olive oil
~20 Brussels sprouts
kosher or Himalayan pink salt and pepper
Preheat the oven to 350°. Break Brussels sprouts off of the stalk, if applicable, and trim any bottoms of the Brussels sprouts as needed (if they are a little long, tough, or brown; you don’t want to trim so much that the sprout will fall apart). Take off any outer leaves that are brown or spotty. Cut each Brussels sprout in half. Take a baking sheet and line it with aluminum foil or a silicone mat. Add the Brussels sprouts, coat with olive oil, and add a sprinkling of salt and pepper. I usually use grinders and so 3-4 grinds of salt and pepper each should be enough. You just want enough to basically dust all of the sprouts. Mix everything with your hands to ensure all the sprouts are evenly coated with oil and seasoning. Place in the oven and cook for about 30 mins until the sprouts are tender and start to slightly brown on the edges.
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