I’m not sure where the myth originated that portrays brussel sprouts as an unsavory vegetable. I happen to love them and I think that they’re so tasty. Roasting the brussel sprouts brings out their natural sweetness and gives them an interesting texture. My favorite part is the crunchy outer leaves that get nice and caramelized during the roasting process. Yum!
Anyway, roasted brussel sprouts are one of the simplest side dishes to make. While they don’t cook as quickly as some sides, you can just throw them in the oven and forget them for an hour. Plus, they use all of 3 ingredients (okay, 4 if you include salt).
Throwing this dish together is a sinch. Simply wash the brussel sprouts and slice them in half. Throw them on a cookie sheet and add a bit of olive oil and a sprinkle of salt. Throw them into a pre-heated 400 degree oven and let them toast for an hour. When they’re done, I like to throw them in a bowl and add a splash of balsamic vinegar, but a squeeze of fresh lemon juice would be great here as well. So if you haven’t given brussel sprouts a whirl recently, try making this – you might be pleasantly surprised!