The secret to making Brussels sprouts palatable to just about anyone: roasting. Roasting Brussels sprouts brings out their wonderful nutty flavor, plus it’s really easy to do. One brilliant bonus: the roasting process browns and crisps the outer leaves, turning them into crunchy chips to munch on straight out of the oven.
- 30 brussels sprouts
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon salt, or to taste
- ¼ cup pine nuts
- ¼ cup dried currants or cranberries
- Preheat the oven to 400°F. Cut the ends off the brussels sprouts, and take off the flimsiest outer leaves before cutting the sprouts in half. Toss them in a large mixing bowl with the olive oil and salt.
- Transfer the sprouts to a baking pan and place them in the oven. Roast until the outer leaves are slightly brown, about 20–30 minutes.
- During the last 4 minutes of roasting, add the pine nuts and currants to the pan and return to the oven.
- Then, remove the pan from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the brussels sprouts and serve.
Ready in about 20-30 minutes
Makes 6-8 servings