Roasted Brussels Sprouts

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.

Ingredients

Quantity Unit Name Link Alternatives
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

Instructions

  • 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.
Prep Time: 20-30 minutes
Serving Size: 6-8 servings
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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