Roasted Brussels Sprouts
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Brussel sprouts get a bad rap thanks to their bitter taste, but this winter vegetable can actually have a nutty sweetness when cooked properly! Instead of boiling brussels sprout, season them with your favorite spices and roast or sauté in a little bit of olive oil until tender. Try this recipe from Ina Garten and you just might find a new favorite food.
Roasted Brussels Sprouts
Preheat oven to 400°F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like french fries), and serve immediately.
Pan Roasted Brussel Sprouts