March 15, 2009

Roasted Brussel Sprouts

According to Mollie Katzen, these are the brussel sprouts that will convert any non-lovers of brussel sprouts. I put it to the test, and promptly converted Mary Ann, although her disclaimer was she would only eat them if they were prepared like so. My next test case will be the hardest - Andy Zoo. Not only is this recipe incredibly easy, but super delicious as well!

What's in it
Brussel Sprouts, cut in half (as many as you like)
Olive Oil

How it's made
Preheat your oven to 450 degrees. Line a baking pan with foil and treat with the olive oil so there is a thin coating all over the foil. Place all the brussel sprouts cut side down on the tray, and smear them around so they get coated with oil on the bottom.

Once oven is preheated, bake for ten minutes, then shuffle the sprouts around again to get them coated with more oil. Bake five minutes more or until done to your liking. They will continue to cook a bit once you take them out, since they will be so hot. When removed from oven, sprinkle with ground sea salt if you like. Prepare to love them, then eat them!


  1. It's so funny that you posted this when you did, because I don't think I'd ever eaten brussel sprouts in my life (that I'm aware of) until that very night! My roommate Christy cooked up some kale, broccoli and brussel sprouts for our Sunday dinner. They were ok, but I'm not sold on them yet. I'm willing to be converted, though. How did Andy take to them?

  2. I haven't tried them with Andy yet, but I will let you know! I loooove these!

  3. Update: I've converted about a million people to love brussel sprouts because of this recipe!

  4. so what about the salt? No pepper?

  5. I like to toss the sprouts with salt, pepper and red chili flakes, but almost any spices would be good!

  6. yes, pepper is good, too! I apologize about the omission.


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