Roasted Brussels Sprouts

Last Year's Post: White Chicken Chili
Two Years Ago:   Baked Potatoes with Broccoli Cheese Sauce

I used to actively dislike Brussels sprouts until I tried this recipe which was a total revelation.  For some reason, roasting them until tender gives them an entirely different flavor.  They're so good you'll want immediately start popping them in your mouth like a snack, which is why I like to serve them with a little crunchy salt on top as an appetizer with drinks.  Of course, they're a perfect side dish to any meal and a great addition to a holiday table but they're so good you really need to eat them more often than just at holidays.

Try to get the smallest Brussels sprouts you can find, because they're easier to eat and more tender.  Plus they're cute.  I had to go to three different stores to find these because the big box grocers had giant, unappealing sprouts. I finally found these cute fresh ones at guess where, my local Sprouts store.  :-)

If you think you don't like Brussels sprouts, try them this way to see what you think.  And if you like Brussels sprouts already, you'll love this.  They even smell really good when they're in the oven.

Roasted Brussels Sprouts

Serves 6

1 ½ pounds small Brussels sprouts

3 tablespoons olive oil

Salt and freshly ground black pepper

Coarse salt for garnish, optional

Preheat oven to 400d.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix in a bowl with olive oil and a good sprinkling of salt and pepper.  Spread them out in a sheet pan and roast for 35-40 minutes, stirring occasionally, until crisp and browned on the outside and tender on the inside.  Sprinkle with coarse salt (or more regular salt) and serve immediately.